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
In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.
Provided by The New York Times
Categories cookies and bars, dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. 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 : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 8 grams, TransFat 0 grams
GRANDMA'S TOLL HOUSE COOKIES
Steps:
- - PREHEAT OVEN TO 375 DEGREES. - IN A SMALL BOWL COMBINE FLOUR, BAKING SODA AND SALT. SET ASIDE. - IN A LARGE BOWL COMBINE BUTTER, SUGAR, BROWN SUGAR, AND VANILLA EXTRACT. BEAT UNTIL CREAMY. - BEAT IN EGGS. - GRADUALLY ADD FLOUR MIXTURE, MIX WELL. - STIR IN CHOCOLATE MORSELS AND NUTS. - DROP BY ROUNDED TEASPOONS ONTO UNGREASED COOKIE SHEETS. - BAKE 8-10 MINTUTES. (VARIATION: SPREAD COOKIE DOUGH INTO GREASED 15X10X1- INCH BAKING PAN. BAKE AT 375 DEGREES FOR 20 MINUTES CUT INTO 2-INCH SQUARES)
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