Archive for category cookies

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”.

  • 280 g all-purpose flour
  • 1 tsp Baking Soda (Baking Powder)
  • 1 tsp Salt or Low Salt
  • 227 g Butter, Softened
  • 150 g Granulated Sugar
  • 165 g Packed Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 large Eggs
  • 2 Cups Nestle Toll House Semi-Sweet Chocolate Morsels

Preheat oven to 375° F / 190° C 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 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.

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

Notes : I used Regular Semi-Sweet Chocolate Chips from Hershey’s and NO nuts… the cookies still came out amazingly well.

Source : VeryBestBaking.com

Servings/Yield : 60 Cookies

Rating : 5 out of 5

Difficulty : Moderately Easy

Cuisine : North American : United States

Course : Snack

Preparation Times : Prep: 15 Minutes Cook: 9 Minutes Cool: 15 Minutes

Tags: , ,

Wholemeal Oatmeal Cookies

DSCF3031

“These were a huge hit, and came out so moist and chewy that I’ve thrown out all my other cookie recipes”.

  • 227 g butter, Softened
  • 225 g granulated sugar
  • 225 g brown sugar, Packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 250 g wholemeal flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1.5 tsp Cinnamon, Ground
  • 3 cups Quick Cooking Oats
  • 200g chocolate chips or nuts (optional)

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and chocolate chips if you’re using that option. Cover, and chill dough for at least one hour.

Preheat the oven to 190 degrees C. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar (I personally don’t dip the fork in sugar first).

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes: The Softened Butter is a difficult situation, because I find that when the butter is too soft, the cookies come out very flat and hard. But when it’s too hard it doesn’t mix well. The last time I did this recipe, I cut the block of butter into cubes, and let them sit until i could put a knife into them and they needed a little help slipping off the knife into the batter; too hard and it would be difficult to get them off.

Source : Adapted from Allrecepies.com Soft Oatmeal Cookie Recipe

Servings/Yield : 24 Cookies

Difficulty : Easy

Rating : 5 out of 5

Course : Dessert

Preparation TimesPrep: 15 Minutes Cook: 10 Minutes Ready in: 2 Hours Bake: 190 ℃

Tags: , , , , , , , ,