Grandmas Toll House Cookies Food

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

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.

TOLL HOUSE CHOCOLATE CHIP COOKIES

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.

CLASSIC NESTLE TOLL HOUSE COOKIES

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.

TOLL HOUSE COOKIES

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.

GREAT GRANDMA ROWE'S TOLL HOUSE COOKIES

Steps:

• This is one of the rare times I use exact measure and follow directions.
• Preheat oven to 375. I use the bake setting, not convect bake.
• In the mixer, beat butter, sugars and vanilla until smooth and creamy. I usually just let it stir while I mix the dry ingredients except the chocolate and nuts, in a separate bowl. Add eggs to the sugar mixture, one at a time, mixing after each. While mixing, add the flour a bit (about a half cup) at a time, mixing to a smooth texture, leave a quarter cup or so in the bowl.
• Add chips and nuts to extra flour and mix to coat. This step keeps the shape of the chocolate chips and keeps both the chips and nuts from sinking to the bottom of the cookie.
• Stir the chips and nut mixture into the rest, do not overmix.
• Using a melon baller about the size of a walnut, or a rounded tablespoon, drop cookies on a COLD, ungreased cookie sheet. I use 2 sheets, baking one sheet at a time,while the other sheet cools, about 12-15 cookies per sheet, evenly spaced. This produces evenly baked cookies that are fluffy and not flat, melted flat.
• Bake 10 minutes. Let cookies rest on sheet 2 minutes, then cool completely on wire rack. I shove the next batch in the oven at the same time I take out the last batch. Do it quickly so the oven doesn't lose temperature. The directions actually say to bake for 9-11 minutes, but after a LOT of experimentation, I have found it best to just go for 10 minutes and they turn out right every time. Check your oven temp with an oven thermometer to make sure it is 375 degrees. Some ovens will vary as much as 25 degrees from the factory.

GRANDMA'S OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and sugars.
• Add vanilla and eggs and beat well.
• Add dry ingredients.
• Drop by rounded teaspoons onto a lightly greased cookie sheet.
• Bake for 8-10 minutes.
• Cool on wire rack.
• Pour glass of milk or cup of tea, pick up a cookie and Enjoy!

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)

CHOCOLATE CHIP TOLL HOUSE COOKIES

Steps:

• Set oven to 375°F.
• Line a cookie sheet with parchment paper, or lightly grease with vegetable oil or butter (no non-stick vegetable sprays!).
• In a bowl, sift together flour, baking soda and salt.
• In another bowl, using an electric mixer cream butter, Crisco shortening, both sugars and vanilla until fluffy (about 2 minutes).
• Add in eggs and beat on medium speed until blended (about 1 minute).
• Add in the flour mixture, and beat until blended (about 30 seconds).
• Add in chocolate chips, nuts and toffee bits; mix to combine.
• Drop the dough by tablespoons (equivalent to about 3 tablespoons).
• Bake the cookies centers are slightly puffed up (about 11-12 minutes).
• Remove the cookies from the oven and allow to cool on the baking sheet.

TOLL HOUSE CHOCOLATE CHIP COOKIES

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.