Attempt at Nestle Toll House cookies

[BrewDaddy]

I think my first thoughts are - what's a Toll House and what does it have to do with chocolate chip cookies??

Anyway.... I don't have much of a sweet tooth but I've made these cookies a few times in the past. Just the good ol' recipe on the back of the package works for me...

So now that I've mostly figured out the oven in the RV I've been wanting to do oven dishes etc, so I got a hankerin' for a sweet snack.

As I was mixing the sugar and butter, and then trying to incorporate the dry ingredients something just seemed wrong, but I just kept going. It wasn't until I had the first sheet in the oven that I realized my mistake... I always made a half batch, thus only one stick of butter. But I wasn't paying attention and I was making a full batch this time... oops...

Borrowing a meatball making technique I used a sorbet scoop to form the cookies prior to placing them on the baking sheet  - works great.

They turned out more or less fine just not as rich as you'd get with the correct amount of butter...

But yikes - next time BrewDaddy only make a HALF batch... jeepers thems a lot of cookies...

bd

[Txsteader]

Nov 10, 2019 21:09:35 GMT BrewDaddy said:

I think my first thoughts are - what's a Toll House and what does it have to do with chocolate chip cookies??

Anyway.... I don't have much of a sweet tooth but I've made these cookies a few times in the past. Just the good ol' recipe on the back of the package works for me...

So now that I've mostly figured out the oven in the RV I've been wanting to do oven dishes etc, so I got a hankerin' for a sweet snack.

As I was mixing the sugar and butter, and then trying to incorporate the dry ingredients something just seemed wrong, but I just kept going. It wasn't until I had the first sheet in the oven that I realized my mistake... I always made a half batch, thus only one stick of butter. But I wasn't paying attention and I was making a full batch this time... oops...

Borrowing a meatball making technique I used a sorbet scoop to form the cookies prior to placing them on the baking sheet  - works great.

They turned out more or less fine just not as rich as you'd get with the correct amount of butter...

But yikes - next time BrewDaddy only make a HALF batch... jeepers thems a lot of cookies...

bd

You have 2 options if you don't want to cook the entire batch dough @ one time:

1)Put the dough in an airtight container and either put it in the freezer or in the fridge if you think you'll be cooking more cookies within the week....or

2)Put the scoops of dough on a parchment paper or wax paper-lined baking sheet & pop it in the freezer for a couple of hours. Then put them in a freezer baggie & back in the freezer. Whenever you want to bake cookies, just take the frozen dough balls, place them on your baking sheet and bake (you may have to bake for an extra minute or 3). 

You can use option 2 for any drop cookies recipe - gingersnaps, sugar cookies, chocolate chip cookies, etc.

[DEKE]

We do the freezer batch technique with muffins as well. They are never as good as when they are still fresh baked warm, so small batches work better for us.

[Ozarks Tom]

BrewDaddy, RV ovens are notorious for being inaccurate to the temp settings. If you haven't already, get a cheap oven thermometer and double check the settings against real temps.

[woolybear]

Or make all the cookies and then freeze them for later eating.

[BrewDaddy]

Nov 11, 2019 14:57:25 GMT Ozarks Tom said:

BrewDaddy , RV ovens are notorious for being inaccurate to the temp settings. If you haven't already, get a cheap oven thermometer and double check the settings against real temps.

That was the first thing I did back when I fired it up the first time. Made a chart of what the dial said versus the reality.

bd

[Txsteader]

Nov 11, 2019 14:58:14 GMT woolybear said:

Or make all the cookies and then freeze them for later eating.

One could do that, of course. But they're not nearly as good as when they're fresh baked, warm and gooey, right out of the oven.