Tuesday, March 29, 2011

2011 has been a slow start for me...I'm in CATCH UP MODE!

2011 has been a slow start for me...

I know what your thinking ... yes ... Your WAAAAY Behind Girl.
2011 has been a different start for me..not sure where to begin.
Holidays just flew by. Thankful for a blessed Christmas & New Year's with my family.
I hope you also had a blessed Christmas and New Year's.

Back in October, I was able to visit my adorable Nieces :) Of course,while I was on
duty watching them, while Mom and Dad had a night out to celebrate their anniversary. I got to enjoy baking with my Niece Reagan,3 years old. We made the "TRADITIONAL" NESTLÉ® Tollhouse Chocolate Chip Cookies. Which brings me back, waaaay back to 7th grade,when my friend Teri introduced me to this recipe. I've done a lot of variations through my years, but this still is one of my favorites!

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies


Prep: 15 mins Cooking: 9 mins Level:Easy Cooling: 15 mins Yields:60
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.


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.

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.

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.

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Sharon McAndrews Burkey on Foodista


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Thank you, for taking the time to comment. It means alot to me and I appreciate your kind words so much.
Have a Blessed day & Enjoy! Sharon