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ISO T&T

Last post 05-16-2008 3:38 PM by Bosox_MA. 3 replies.
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  • 05-16-2008 3:19 PM

    ISO T&T

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    Nestle Toll House Chocolate Chip Cookies. Gary was asking me if I could make him some. I told him sure when I find a good recipe I'll do it. Tonight when it cools off I might make a Lemon Chiffon Cake.

    Thanks in advance

    Anita

  • 05-16-2008 3:24 PM In reply to

    Re: ISO T&T

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     I always thought that the recipe on the Nestle chocolate chips bag was one of the best...

     

    ViolaB 


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  • 05-16-2008 3:27 PM In reply to

    Re: ISO T&T

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     Hi Anita. It's been a long time since we chatted. Here is the recipe for the Original Toll House cookies.

    Jenni 

     

    Original Nestle' Toll House Chocolate Chip Cookies

    2+1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    1 cup chopped nuts


    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: 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 waxed 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.

    * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

    FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.



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  • 05-16-2008 3:38 PM In reply to

    Re: ISO T&T

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    These are defuuteky the best Choloate Chip Oatemeal Cookies I have ever had....try them, you/\'ll like it.

     

    These cookies were delicious.  Probably not the one that you saw in TOH, but wonderful. It calls for cornflakes, but I used Frosted Flakes and came out fine.  I DID use all the cereal called for.  I made half the recipe, but wish I had made the whole one.  Will sure make them again soon.

     

    The list of ingredients sound very much like "my" recipe for Dunking Platters.  They were always a hit with friends and family in the States and now that I live in the UK, I still get raves about my American Cookies.  These are the best!!

    Dunking Platters

    2 c. melted butter

    2 c. white sugar

    2 c. brown sugar

    4 eggs, beaten

    2 tsp. vanilla 

    4 c. flour

    2 tsp. soda

    2 tsp. baking powder

    2 c. rolled oats

    2 c. corn flakes

    1 1/2 c. raisins

    1 c. walnuts or pecans, chopped

    1 c. coconut

    Melt butter, stir in sugars until blended.  Beat in eggs and vanilla.  Add dry ingredients and stir in raisins, nuts and coconut.  Drop by tablespoon on ungreased cookie sheet.  Bake at 350 for 10-12 minutes, depending on whether you like soft or crunchy cookies.

    This recipe makes a lot of cookie dough.  You can either freeze some of the dough or freeze some of the cookies.  They taste wonderful either way.

    Enjoy!


    Sorry I forgot who posted it originally--she was somebody who had made them in England.
     
    Barb
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