Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I don't know what these in the pic are called but my Mom started baking them for me back in the 80's. She passed on the recipe to my wife 27 years ago, so she could keep making them for me. What a good Mom she was to me.
A glass of cold milk and they are a chocoholics dream. We just call them chocolate oatmeal cookies. Does anyone know their real name ?
Last edited by greglovesoldtrucks; 06-11-2019 at 06:49 PM..
The recipe on the Nestles chocolate chip bag is the best, I think. That's all I've ever used, it's what my mother always used. But if I made them now, I would eat the whole thing. It's better when there are other people in the house to eat them before you can.
The recipe on the Nestles chocolate chip bag is the best, I think. That's all I've ever used, it's what my mother always used. But if I made them now, I would eat the whole thing. It's better when there are other people in the house to eat them before you can.
I posted upthread that I like the Nestle's bag recipe too, although I often switch out some of the chocolate chips with M&Ms.
You can freeze the raw cookie dough - split it into enough to make 2 or 3 cookies and bake them in the toaster oven.
The Tollhouse recipe is the best one. I add some pecans to the dough.
To get the cookies thin, use real butter, Dough with butter will spread more. I also short the recipe by a tablespoon or two of flour. That makes them spread more and makes the edges crisp.
I take them out of the oven when the middle in not cooked through. They finish cooking from the heat of the cookie sheet and end up crisp on the edge and gooey in the middle.
You can add different types of nuts. Pecans, walnuts, macadamia nuts, filberts.... You can use semisweet chocolate, milk chocolate, white chocolate, M&M's. All of those work. I'm of the opinion that the more chocolate the better, but for a large batch, they are still delicious if the chocolate is a little bit stingy.
A couple of years ago I stumbled across the recipe from America's Test Kitchen for the "Chocolate Chip Skillet Cookie." It has been reprinted in at least two of their cookbooks, Cook It In Cast Iron and Cook's Country. This is now my absolute favorite go-to recipe when I want chocolate chip cookies. You need a 12-inch cast iron skillet to make it.
I hate to admit this, but I could eat this whole cookie by myself. Just give me a glass of milk.
The Tollhouse recipe is the best one. I add some pecans to the dough.
To get the cookies thin, use real butter, Dough with butter will spread more. I also short the recipe by a tablespoon or two of flour. That makes them spread more and makes the edges crisp.
I take them out of the oven when the middle in not cooked through. They finish cooking from the heat of the cookie sheet and end up crisp on the edge and gooey in the middle.
You can add different types of nuts. Pecans, walnuts, macadamia nuts, filberts.... You can use semisweet chocolate, milk chocolate, white chocolate, M&M's. All of those work. I'm of the opinion that the more chocolate the better, but for a large batch, they are still delicious if the chocolate is a little bit stingy.
Exactly. People go nuts & want my special recipe. It is a cut-out tollhouse recipe from an old nestle chip bag!
You can also bang the pan to make them drop, if they haven't. The main trick to chewy is to melt the butter first. & I always use real vanilla extract or vanilla paste for best flavor. My family likes traditional chips, but I sometimes also add chunks of chocolate. I really like them with pecans for variety.
The Tollhouse recipe is the best one. I add some pecans to the dough.
To get the cookies thin, use real butter, Dough with butter will spread more. I also short the recipe by a tablespoon or two of flour. That makes them spread more and makes the edges crisp.
I take them out of the oven when the middle in not cooked through. They finish cooking from the heat of the cookie sheet and end up crisp on the edge and gooey in the middle.
You can add different types of nuts. Pecans, walnuts, macadamia nuts, filberts.... You can use semisweet chocolate, milk chocolate, white chocolate, M&M's. All of those work. I'm of the opinion that the more chocolate the better, but for a large batch, they are still delicious if the chocolate is a little bit stingy.
I sometimes put 2 types of chips and 1 type of nuts in that recipe. But that's the one....
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
It's better when there are other people in the house to eat them before you can.
