Sunday, December 30, 2012
I found this little jewel of a recipe in the Nestle Toll House Recipe Collection cookbook copyright 1987. It's a thin, spiral bound cookbook filled with delicious chocolate recipes!
2 1/2 C all-purpose flour
1 1/2 t baking powder
3/4 t salt (I usually cut this in half)
1 1/4 C sugar, divided (1 C for the cookie recipe and 1/4 C for rolling the cookie in prior to baking)
3/4 C vegetable oil
2 eggs, at room temp
1 t vanilla extract
1 10oz pkg (1 1/2 C) Nestle Toll House Mint Chocolate Morsels *
In medium bowl, combine flour, baking powder, and salt. Set aside. In large bowl, combine 1 C sugar and the vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually add flour mixture, blending well between each addition. Stir in mint chocolate chips. Shape into small balls (about 1 t of dough), roll in remaining sugar. Place on ungreased cookie sheet. Bake at 350º for 8-10 minutes. Cool completely on wire racks.
Makes approx. 5 1/2 dozen, 2" cookies (perfect for popping in your mouth!)
*Back in the day, Nestle made an all-chocolate mint chocolate chip. A couple of years later, they discontinued those chips, so I had to use the Andes Mint chips. Last year, I found Nestle Dark Chocoalte & Mint chips in the store which were dark chocolate chips and green chips, as seen in my pics. I think I would prefer a solid chocolate mint chip and will probably go back to using the Andes Mint pieces in the future.
Also, this recipe is also good doubled for a larger number of cookies. If you double the recipe, do NOT double the amount of chips used. You'll end up with about 1/4 of them in the bottom of the bowl. Of course, you could eat them all...
Thursday, December 20, 2012
I have such wonderful memories of baking with my mom. I miss her so much at this time of year, but I'm thankful that she shared her love of cooking and baking with me. I can't remember a time when I wasn't in the kitchen helping my mom (& dad). This is my all-time favorite cookie and recipe. They make a lovely, crunchy cookie.
**This recipe is doubled and makes a TON!**
Preheat oven to 375º.
Combine and set aside:
4-1/2 C All purpose flour
2 t baking soda
2 t salt (I cut this in half to help make it more heart friendly)
Blend in mixer:
2 C Crisco
1 1/2 C brown sugar, very firmly packed
1 1/2 C sugar
2 t vanilla
1 t water
4 eggs at room temperature
1 to 1 1/2 C of chopped pecans or walnuts
1 large package (12 oz) semi-sweet chocolate chips (I use 2 C)
Cream Crisco, sugars, vanilla, water and eggs until nice and creamy. Add dry ingredients to creamed mixture a little bit at a time and mix well. Scrape sides of bowl frequently. Stir in chips and nuts. Drop by rounded teaspoons onto cookie sheet. Bake 10-12 mins or until browned to your liking.
**I use a regular long teaspoon from my utensil drawer. The smaller you make the cookies, the more cookies you get! ;) I also refrigerate my dough in the fridge for several hours or overnight to keep cookies from spreading so much. Lastly, I use the water displacement process to measure my Crisco. If you use Crisco sticks, either use a couple of tablespoons less or increase your flour by about 1/4C to prevent spreading and pancake cookies.
Here's a treasure I pull out every Christmas. This is from a cookbook my mom and her co-workers put together in 1987. This is one of my most treasured possessions, and as you can see, much used.