The Cottage Market

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Milk and Cookies A New Slant on an Old Favorite!

Good Morning to you!  Wake up and enjoy the day and maybe pop some yummy cookies to bake in the oven today!  Over the weekend I decided to put a new twist on an old favorite recipe…Toll House Chocolate Chips!  Even with all the recipes out there, this is still one of mine and my families favorite but this time I decided to alter the additives a bit and added a little bit more flour to hold the added treats!
You can alter this to your families favorite ingredients.  The important thing is to keep your choices in balance.  In the original recipe 2 cups of chocolate chips and 1 cup of chopped walnuts are called for so let’s say you wanted to add 6 favorite ingredients you would use 1/2 cup of each or any combination that adds up to 3 – 3 1/2 any more will over populate the base dough and well…just would not be a good thing! 
In our cookies we added…chopped heath bars, dark chocolate chunks (used Nestles for traditions sake ), white chocolate chunks, crushed pretzel sticks, tiny pieces of milky way candy bars and chopped malt balls.  All I can tell you is that they were perfect…a bit of crunch, yummy sweet, chocolate goodness, a touch of salt, and the right amount of gooey and chewy!  Hope you experiment with your families favorites and have the kids lend a hand…you could create a new family tradition…a cookie that will be made for generations…trust me it is fun and the end result is FABULOUS!!!!
I was also excited because I got to use one of my new milk bottle glasses in the picture…aren’t they adorable!  
Here is the ORIGINAL Nestle Toll House Cookie Recipe, the one that has been enjoyed throughout the ages.  The few little differences are that I used 2 1/2 cup of flour, a touch more brown sugar and instead of Chocolate Morsels…our families favorite ingredients above but one thing I highly recommend is to use some Nestle Chunks or Chips!!!!  Always use a good quality vanilla extract and “real butter” is a must. Please let me know what you would like to add…I see some dried cranberries in my future! ENJOY!

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 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.

Think PINK!!!

My Pups and Puppy Angels

My Pups and Puppy Angels

Comments

  2. Pink Piccadilly Pastries says

    Yummmmmmmm!! These look scrumptious!! Thanks so much for the recipe! My kids always complain that I never make chocolate chip cookies because I’m always making French Macarons! LOL! I think they would rather have these anyday!! xoxo Jina

    Reply

  3. vivian says

    those cookies sound soo good! I could go for a few for my breakfast this morning! lol!
    have a great day..I’m off to rumage through my cupboards to find something sweet now!
    xo
    vivian

    Reply

  8. Rosanne says

    It really really looks like the cookies in this post have broken up pretzel pieces baked in but I don’t see it listed in ingredients..It really doesn’t look like pieces of nut. What is the white stuff looking out with caramel colored edges?

    Reply

    • Andrea says

      Hi there Rosanne! How are you : ) Yes…I did add other things and Pretzels were one of them…I also added some white chocolate chips…that is what you are seeing : ) You can add anything you like…that is the fun of the cookies…my family really enjoys little pieces of up milky ways or 3 musketeer bars…really yummy! Hope that helps! Just make sure when you are adding extra that you don’t over power the batter…we still want the cookie to come through : ) If you have any other questions…you can write me at TheCottageMarket@gmail.com and I will always get back to you within the day! Take care now and have an amazing day! Hugs…

      Reply

  9. Rosanne says

    Oops, forgot you mentioned that you added stuff that didn’t show in recipe 😉 hehe, totally forgot seeing that when reading before…If you wanna just delete my 2 posts that is cool with me :/

    Reply

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