toll house oatmeal chocolate chip cookies

toll house oatmeal chocolate chip cookies

toll house oatmeal chocolate chip cookies

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Cookie

A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.

In most English-speaking countries except for the United States, crunchy cookies are called biscuits. Many Canadians also use this term. Chewier biscuits are sometimes called cookies even in the United Kingdom.[3] Some cookies may also be named by their shape, such as date squares or bars.

Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes “dunked”, an approach which releases more flavour from confections by dissolving the sugars,[4] while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.

Are you trying to choose between chocolate chip cookies and oatmeal cookies? Why not make both? Enjoy the best of both worlds with these Toll House Oatmeal Chocolate Chip Cookies. They give you the wholesome goodness of oatmeal and the rich, smooth delight of chocolate.

TOLL HOUSE OATMEAL CHOCOLATE CHIP COOKIES ARE A CLASSIC

This is a fail-safe, classic cookie recipe that’s easy to make and perfect for every occasion. Every once in a while, it’s a great idea to revisit and rediscover an old favorite.

toll house oatmeal chocolate chip cookies
toll house oatmeal chocolate chip cookies

These cookies are particularly welcome in the fall and winter, when you’ll appreciate the extra dense, rich texture you get from the oatmeal. They’re also a great way to sneak healthy oats into your diet.

TIPS FOR MAKING TOLL HOUSE OATMEAL CHOCOLATE CHIP COOKIES

  • Be sure to use quick-cooking oats rather than instant or traditional, steel-cut oats. The special processing that makes them cook quickly also makes them ideal for baking and cooking.
  • Get creative with the ingredients. You can add any type of chocolate chips, M&Ms, raisins, nuts or shredded coconut. This great, versatile recipe works with everything.

WHAT TO SERVE WITH TOLL HOUSE OATMEAL CHOCOLATE CHIP COOKIES

Since these are oatmeal cookies, what could be better than a creamy, thick oatmeal stout? Try the Barney Flats Oatmeal Stout from Anderson Valley Brewing Company. It has coffee and chocolate undertones that are perfect with all your fall desserts.

If you want to stick with the chocolate theme, you can’t go wrong with this easy, two-ingredient Gourmet Hot Chocolate.

Ingredients

  • 2 sticks butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp hot water
  • 1 tsp salt
  • 1 1/2 cups flour
  • 2 cups quick cooking oats
  • 1 cup chopped nuts (pecans or walnuts)
  • 12 oz chocolate chips

Instructions

    1. Cream together the butter, brown sugar and white sugar until light and fluffy.

    2. Add the eggs and vanilla. Beat together. Set aside.

    3. In a separate bowl, mix the salt and flour together.

    4. Dissolve the baking soda in hot water.

    5. Now to the butter mixture, add the baking soda mixture alternately with the flour and salt mixture.

    6. Mix in the oatmeal, nuts and chocolate chips.

    7. Place rounded tablespoonfuls of the dough onto ungreased cookie sheets.

      8.

      Bake for 10-12 minutes at 350°F.

       

toll house oatmeal chocolate chip cookies
toll house oatmeal chocolate chip cookies

Choc-Oat-Chip Cookies

  • These delicious favorite Choc-Oat-Chip Cookies are perfect for dessert or a snack. Filled with tasty oats and chocolate!
Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 1 1/4 cups packed brown sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups quick or old-fashioned oats
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup coarsely chopped nuts (optional)
Step 1
Preheat oven to 375° F.
Step 2
Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Milk Chocolate Oatmeal Cookies

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 3/4 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 2 tablespoons milk
  • 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 1 cup quick or old-fashioned oats
  • 1/2 cup raisins (optional)
Step 1
Preheat oven to 375° F.
Step 2
Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in morsels, oats and raisins. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

GRANDMA’S OATMEAL TOLL-HOUSE COOKIES

INGREDIENTS

  • 12
    cups flour, sifted
  • 1
    teaspoon baking soda
  • 1
    teaspoon salt
  • 34
    cup brown sugar, firmly packed
  • 34
    cup granulated sugar
  • 1
    cup shortening
  • 2
    eggs
  • 1
    teaspoon water, hot
  • 1
    cup nuts, chopped (optional)
  • 1
    teaspoon vanilla or 1 teaspoon artificial vanilla flavoring
  • 1 -2
    package chocolate chips (not chocolate flavored)
  • 2
    cups oatmeal

DIRECTIONS

  • 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.

NESTLE’S TOLL HOUSE OATMEAL CHOCOLATE CHIP COOKIE RECIPE

Who doesn’t LOVE chocolate chip cookies?  Earlier I shared an oatmeal chocolate chip cookie recipe but this one is directly from Nestle’s.  Not only are they delicious, but easy to make.  And fun to share!

I follow the recipe for oatmeal chocolate chip cookies verbatim except I add one teaspoon of salt instead of 1/2 teaspoon.  I did it on accident once and we loved it!  We love salt on everything so it figures we would enjoy extra salt.  Yesterday at the grocery store I found these Halloween inspired semi-sweet chocolate chips in black and orange.  They look so festive I had to buy some!

TIP:  I love using parchment paper when I bake cookies.  They come out so easily and you don’t need to use cooking spray.  Reynold’s makes parchment paper sheets that fit standard size baking sheets and can be used multiple times.  I also love using my double ovens.  It makes the process twice as fast!  Have a great weekend!

Quaker’s Chewy Oatmeal Chocolate Chip Cookies are our twist on a classic. Semi-sweet chocolate chips combined with Quaker Oats create a mouth-watering family friendly treat. If chocolate isn’t your favorite, or you’re just looking to mix it up, swap with butterscotch or peanut butter chips.

Ingredients

  • 1/2 Pound(s) (2 sticks) margarine or butter, softened
  • 1 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 Tablespoon(s) milk
  • 2 Teaspoon(s) vanilla
  • 1 3/4 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) salt (optional)
  • 2 1/2 Cup(s)
    Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Cup(s) (12 ounces) semi-sweet chocolate chips
  • 1 Cup(s) chopped nuts (optional)
  • 2 Egg(s)

Cooking Instructions

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

toll house oatmeal chocolate chip cookies
toll house oatmeal chocolate chip cookies
Serving Tips:
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. 32 BARS

Cook Note:

Substitute 1 cup butterscotch chips or peanut butter and milk chocolate chips or candy-coated chocolate pieces for chocolate chips.

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.

Time 39m

Yield 60

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.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g

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