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Nestl� Toll House Chocolate Chip Cookies
This is a famous classic American cookie. Enjoy it with a glass of cold milk.
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.) NESTL� TOLL HOUSE Semi-Sweet Chocolate Morsels (or any dark chocolate chips - not milk chocolate)
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
This is a famous classic American cookie. Enjoy it with a glass of cold milk.
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.) NESTL� TOLL HOUSE Semi-Sweet Chocolate Morsels (or any dark chocolate chips - not milk chocolate)
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
-- answer removed --
Quaker Oats Famous Oatmeal Cookies
1 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker� Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda
1. Heat oven to 350�F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 5 DOZEN
notes and cook tips
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-1/4 cups and bake as directed.
variations
Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
LARGE COOKIES: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to
17 minutes. ABOUT 2-1/2 DOZEN
BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 BARS.
1 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker� Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda
1. Heat oven to 350�F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 5 DOZEN
notes and cook tips
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-1/4 cups and bake as directed.
variations
Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
LARGE COOKIES: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to
17 minutes. ABOUT 2-1/2 DOZEN
BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 BARS.
Sweet Potato Cookies
2 c Flour
1 c Oats
1 t Baking soda
1 t Cinnamon
� t Salt
1 c Butter or margarine
1 c Sugar
1 c Brown sugar, packed
1 Egg
1 t Vanilla
1 c Sweet potatoes
1 c Semi-sweet chocolate chips
Combine first 5 ingredients. Cream butter; add sugars and beat until light and fluffy. Add eggs and vanilla, mix well. Alternate additions of dry ingredients and sweet potatoes, mixing well after each addition. Stir in morsels. Bake on lightly greased cookie sheet, 5 to 7 minutes at 350 degrees.
2 c Flour
1 c Oats
1 t Baking soda
1 t Cinnamon
� t Salt
1 c Butter or margarine
1 c Sugar
1 c Brown sugar, packed
1 Egg
1 t Vanilla
1 c Sweet potatoes
1 c Semi-sweet chocolate chips
Combine first 5 ingredients. Cream butter; add sugars and beat until light and fluffy. Add eggs and vanilla, mix well. Alternate additions of dry ingredients and sweet potatoes, mixing well after each addition. Stir in morsels. Bake on lightly greased cookie sheet, 5 to 7 minutes at 350 degrees.
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