½ c. white sugar
½ c. brown sugar
½ c. cold butter
1 tsp. vanilla extract
1¼ c. flour, unsifted
½ tsp. baking soda
½ tsp. salt
1 c. white chocolate chips (or your preferred chips)
1 c. walnuts (optional: I don't use them. . .)
- Preheat oven to 300 °F.
- Cream together sugars and butter.
- Add to creamed mixture: egg, vanilla, flour, baking soda, salt. Mix at low speed until crumbly and floury. Don't over mix. Crumbly and floury.
- Stir in by hand: chips and walnuts.
- Using size 30 ice cream scoop, pressing dough into scoop, scoop dough onto ungreased cookie sheet. Don't worry too much about the scoop. Use what you have. But the dough ball would be about the size of a regular scoop of ice cream.
- Bake 15 min., 300°F.
What do white chocolate chip cookies have to do with thimbles? You put them in the Spool of Thread Cookie Jar, of course.
"Spool Of Thread" cookie jar, produced by American Bisque Pottery of Williamstown, West Virginia, ca. 1950.