Dessert

Cookie is for Dessert, Snack.

Cookie takes 20 minutes to prepare.

Cookie takes 180 minutes to cook.

Cookie makes 72 servings.

The ingredients for Cookie are:

2 1/4 cups unbleached all-purpose flour (you can replace up to 1 cup of total with whole wheat flour, for healthier cookies)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened (1 stick salted butter & ½ cup butter flavored shortening)
3/4 cup granulated (white) sugar
3/4 cup packed brown sugar (1/4 cup dark & ½ cup light brown sugar)
1 teaspoon vanilla extract (3 teaspoons vanilla)
2 eggs (1/2 cup egg beaters can easily be substituted)
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
*** (An additional 1 cup of goodies can (should) be added) ***

Here is how you make Cookie:

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 350-degree (Fahrenheit) oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Laurie’s Recipe Modifications:Flour: All purpose flour works best, but part of the quantity can be substituted with whole wheat flour. Do not exceed more than half of total amount. Wheat flour makes cookies denser, and have a nut like quality. Butter: I use ½ cup (one stick) butter and ½ cup butter flavored shortening (Crisco makes sticks of shortening that are very easy and helpful). The shortening makes the cookies easier to work with and slightly (only slightly) less rich. But when in doubt, all butter is always good! Leave the butter out to get to room temp and soft. We always use salted butter, much to the dismay of conventional wisdom. If I can’t spread it on bread, I don’t want it in a cookie.Vanilla: ALWAYS no matter what you bake, triple the amount of vanilla (and use real vanilla, not imitation). For this basic recipe I use 3 teaspoons. Brown sugar: I have an ongoing ziploc bag of a mix of dark and light brown sugar. I would suggest a ¼ cup dark and a ½ light, but baking with all light is fine. The dark brown sugar makes the cookies a tad bit moister and retains that for more days. If you freeze your left over brown sugar it won’t dry out to a rock of sugar. When you are ready to bake, just bring it out on the counter for a little bit to thaw.Eggs: Egg beater substitute works just great and are handy. You can buy the carton and freeze it or any leftovers. One egg is ¼ cup of the egg beater substitute.Baking Soda: Make sure the baking soda isn’t old. I write the date purchased on the box, if it’s over 6 months use it to clean out the drains and buy new box. Baking Soda has short shelf life. Old baking soda makes flat cookies.The Goodies: You can add an extra cup of goodies (chips, nuts, candy, etc… to this), bring total goodie count up to 4 cups your choice. Should you decide to use nuts, toast them in the oven for 7-10 minutes at 350 degrees, then chop. Toasting the nuts brings out their oil and flavor content, be sure to watch them so they do not burn.For the Macadamia nut cookies: I use 2 bags of the Nestle White Chocolate Macadamia Nut mix and a bag of the Heath Toffee bits. (Look for Sales, and buy and freeze).Baking Techniques from Pete:Preheat oven to 350 degreesUse Reynolds non stick aluminum foil on your cookie sheet. You only have to use one sheet of foil per cookie pan for the recipe; just keep dumping cookie portions on it as you go along. This helps everything not stick and clean up is a little bit easier.Cookie portioning: If you plan to make cookies frequently and want to invest in a cheap and very useful gadget. Purchase a small 18/8 size ice cream scoop. This provides uniform cookie size and is very easy to dish out the batter. A heaping spoonfull on a normal spoon will provide similar results.Baking Time: Normal cookie recipe requires 10 to 12 minutes baking time, depending on your oven. It is best to shave off 1 minute to 2 minutes on the first batch to gauge how the cookies are baking. The edges should be brown but the cookie should be just slightly under-done. They continue to bake when you take them out, and a little under-done keeps them soft and yummy.Rest: Let cookies rest on stove top for a few minutes (time enough to get a second batch ready to go in the oven). It is important to let the cookies set a little on the cookie sheet; this makes removal a whole lot easier.Removal: Remove cookies to a cooling rack or sheets of wax paper to cool. We prefer wax paper; it’s cheap and again easy clean up.Keep cookies in tins or tupperware and you will have them to enjoy for several days.Number of Servings: 72Recipe submitted by SparkPeople user LJALEX.

The nutritional information for Cookie is:

• Servings Per Recipe: 72
• Amount Per Serving
• Calories: 113.2

• Total Fat: 5.8 g
• Cholesterol: 15.2 mg
• Sodium: 105.3 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 0.5 g
• Protein: 1.4 g