2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cue packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups Andes mint candies, chopped
1 cup nuts (optional)

2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cue packed brown sugar 1 tsp vanilla extract 2 large eggs 2 cup s Andes mint candies, chopped 1 cup nuts (optional)

Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chopped Andes mint candies and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks.

Makes about 5 dozen cookies.