10/8 Breakfast

PM, by “shortening” do you mean butter? We use butter in almost all cookie recipes. Here is the recipe for chocolate chip cookies referred to as “tollhouse” – this is the first cookie recipe I ever used. Sorry for the American measurements. These are the best right out of the oven, still warm. Some people don’t like to put nuts in.

Original Nestlé Toll House Chocolate Chip Cookies

Level: Easy Rated:

Source:

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Estimated Times:

Preparation – 15 min | Cooking – 9 min | Cooling Time – 15 min cooling | Yields – 60

Ingredients:

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

Directions:

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.

Pipa’s Mum, lol actually there is an ingrediant shortening or lard that some use, but butter is used also. So don’t feel embarrased at all, and anything you make will come out wonderfully….the latte’s sound great >^..^<

PM, it’s that language thing again 🙂

“Shortening” in the US refers to hydrogenated vegetable oil, usually sold under the brand name Crisco. We use it in things like pie crust. It was created as a substitute for lard. I suppose you could use it in cookies, but they would not taste nearly as good!

Pipa’s Mum, no problem, you do better translating than I would ever with Spanish 😀

Boyzandme, I keep promising myself that one of these days I will go to Albuquerque and see the Fiesta, just haven’t made it yet. They do a much smaller one in Sierra Vista, AZ in the next couple of weeks but they only have between 15-20 balloons (still fun to watch though).

Hi Pipa’s mum,

I have several cookie recipes, if you are interested. I have recipes for a simple chocolate chip cookie, seven layer magic cookie bars, butterscotch bars,chocolate brownie cookies, sugar cookies, chocolate cherry drops, probably even some lemon sugar cookies, maybe even some coconut macaroons. Iam a cookie fanatic. If you can’t tell, I used to bake quite alot.

Pipa’s Mum, do you have a food processor? and can you get roasted peanuts in spain? or actually any kind of nut, cashews or even almonds. You could make your own peanut butter. I don’t know an exact recipe, but throw a few cups in and whirl away, add some oil, probably not olive oil as I think that would make it taste very different, but some kind of vegetable oil, and salt to taste until you like the consistency.