TOLL HOUSE COOKIES
Make and share this Toll House Cookies recipe from Food.com.
Provided by Yodeling Rodent
Categories Dessert
Time 31m
Yield 120 serving(s)
Number Of Ingredients 10
Steps:
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
- PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
- FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
TOLL HOUSE BUTTERSCOTCH CHIP COOKIES
These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package.
Provided by Miss Erin C.
Categories Drop Cookies
Time 35m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the flour, salt and baking soda in a small bowl, set aside.
- Cream the sugars and butter together, add the vanilla.
- Add the eggs one at a time.
- Slowly add the flour mixture.
- When completely mixed, add the butterscotch chips.
- Drop by the spoonful onto an ungreased cookie sheet.
- Bake 8-10 minutes at 375F degrees.
BETTER THAN TOLL HOUSE COOKIES!
These are my take on Toll House chocolate chip cookies; just better! They are my most requested cookie when company comes over! They are so good. The white chocolate has to be chopped fine so 1/4 is almost a flour, and the rest tiny chunks. The white chocolate 'flour' melts into the batter to impart a super nice flavour. You will get perfectly sized cookies using a tablespoon measure. I find a stainless steel one is perfect for evenly sized cookies. Don't pack or shape/handle the dough to keep them tender. Scoop out with your finger and dump on the cookie sheets. If you want thinner cookies for making ice cream cookie sandwiches, cut back the flour to 2 1/4 cups. If you have an old fashioned nut grinder, this is the best tool for chopping the white chocolate (so you get some 'flour' and the pecans so there is some nut dust to flavour the dough.
Provided by green_sleeves
Categories Drop Cookies
Time 38m
Yield 88 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix butter and both sugars until fluffy in large mixing bowl. Add eggs and beat until creamy,scraping down the mixture occasionally. Add baking soda, salt and vanilla. Mix again.
- Slowly add the flour, mixing well. Add chips and nuts and mix until incorporated, again scraping down the dough.
- Using a tablespoon measure- scrape dough into spoon and flatten against the mixing bowl so you have an even tablespoon of cookie dough.
- Use non stick cookie sheets or line with parchment. Leave 2" space between dough.
- Bake for 8 minutes. Let cool a few minutes on sheet then transfer to a cooling rack. They will flatten as they cool.
- These cookies freeze very well.
GRANDMA'S OATMEAL TOLL-HOUSE COOKIES
Make and share this Grandma's Oatmeal Toll-House Cookies recipe from Food.com.
Provided by debbie8760
Categories Drop Cookies
Time 30m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees
- In large mixing bowl add the sugar, eggs and shortening. Blend together.
- Slowly add the flour, salt and baking soda and mix well.
- Add the water, vanilla and chocolate chips and mix.
- Add oatmeal and mix until all ingredients are blended together.
- Using a spoon, drop dough onto cookie sheet. Bake for 8-10 minutes or until cookies appear a golden brown. Repeat until all dough is used.
- The size of the spoon will determine the size of the cookie.
Nutrition Facts : Calories 6084.1, Fat 327.7, SaturatedFat 116.1, Cholesterol 372, Sodium 3824.7, Carbohydrate 780.5, Fiber 41.2, Sugar 495.9, Protein 67.5
TOLL HOUSE CHOCOLATE CHIP COOKIES (CA 1948)
This is from the re-print of the Toll House 1948 cookbook, originally called Chocolate Crunch Cookies. Ruth Graves Wakefield had some wonderful recipes. This is the latest in my search for her original recipe that was the first chocolate chip cookie.
Provided by Countrywife
Categories Dessert
Time 20m
Yield 100 cookies
Number Of Ingredients 11
Steps:
- Cream butter.
- Add sugars.
- Add eggs.
- Sift flour and salt.
- Dissolve soda in water and add alternately with sifted flour mixture to butter and sugars.
- Add nuts and chocolate morsels.
- Stir in vanilla.
- Drop by half-teaspoonfuls onto lightly greased cookie sheet.
- Bake 10-12 minutes at 375°F.
Nutrition Facts : Calories 65.8, Fat 3.5, SaturatedFat 1.8, Cholesterol 8.7, Sodium 63.2, Carbohydrate 7.9, Fiber 0.4, Sugar 5, Protein 0.8
ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 39m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels 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 to cool completely.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g
TOLL HOUSE CHOCOLATE CHIP COOKIES
The most iconic chocolate chip cookie is crispy on the outside, chewy on the inside, and loaded with melty morsels of chocolate chips throughout.
Provided by Nestlé USA
Categories Chocolate Bake Dessert Quick & Easy Cookies
Yield Makes about 5 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels 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 to cool completely.
- Pan Cookie Variation
- Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- Slice and Bake Cookie Variation
- Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.
- Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- Do Ahead
- Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com. Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.
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