Chocolate Chip Cookies Ala Tall Oaks Inn Recipes
CRACKED SUGAR COOKIES ALA TALL OAKS INN
The secret is out on the cookies baked at Tall Oaks Inn. The owner (my sister-in-law) had to sign a non-disclosure agreement on the recipes for Chocolate Chip, Peanut Butter, Cracked Sugar and Brown Sugar Pecan Rounds. These cookies were kept in cookie jars in the dining room for all the guests to enjoy whenever they needed a...
Provided by Kathy Joppie
Categories Cookies
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees. Cream butter & sugar. Add eggs & vanilla. Add dry ingredients. Form into balls; roll in cinnamon & sugar.
- 2. Bake 8-10 minutes.
BROWN SUGAR PECAN ROUNDS ALA TALL OAKS INN
The secret is out on the cookies baked at Tall Oaks Inn. The owner (my sister-in-law) had to sign a non-disclosure agreement on the recipes for Chocolate Chip, Peanut Butter, Cracked Sugar and Brown Sugar Pecan Rounds. These cookies were kept in cookie jars in the dining room for all the guests to enjoy whenever they needed a sweet fix. Now that the Inn has closed, the recipes were released. This one is my favorite. NOTE: Stock photo
Provided by Kathy Joppie @KoffeeQueen
Categories Cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Mix butter, sugar & egg. Stir in remaining ingredients. Drop dough by teaspoon, about 2 inches apart onto un-greased cookie sheet.
- Bake 8-10 minutes.
TOLL HOUSE CHOCOLATE CHIP COOKIES
In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.
Provided by The New York Times
Categories cookies and bars, dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. 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.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 8 grams, TransFat 0 grams
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE OAT CHIP COOKIES ALA T
One day I was making my usual oatmeal chocolate chip cookies and decided to add a new ingredient. This made the flavor pop! They went from ordinary to outstanding! I am asked to bring these to many events! Try them!
Provided by Tamara B.
Categories Dessert
Time 21m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine butter, sugars, eggs, vanilla & milk in a large mixing bowl. Mix until completely blended.
- Combine in a separate bowl: salt, baking soda, baking powder, unbleached flour, old fashioned oats and the 1 cup (2 packets) of maple brown sugar oatmeal (the "secret" ingredient!).
- Slowly add dry ingredients to the butter/sugar mixture. Stir or blend until dough is formed. Add chocolate chips.
- Drop by spoonfuls onto baking stone or cookie sheet (sprayed with cooking spray).
- Bake for 11-13 minutes (varies by oven and pan).
- Enjoy warm with a tall glass of milk!
Nutrition Facts : Calories 1479.8, Fat 66.5, SaturatedFat 39.7, Cholesterol 228.3, Sodium 1380.7, Carbohydrate 211.3, Fiber 7.2, Sugar 133, Protein 17.3
CHOCOLATE CHOCOLATE CHIP COOKIES I
These cookies are great...you get a double dose of chocolate! My kids love them.
Provided by KATHY
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.5 g, Cholesterol 17.9 mg, Fat 7.1 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 10.2 g
PEANUT BUTTER COOKIES ALA TALL OAKS INN
The secret is out on the cookies baked at Tall Oaks Inn. The owner (my sister-in-law) had to sign a non-disclosure agreement on the recipes for Chocolate Chip, Peanut Butter, Cracked Sugar and Brown Sugar Pecan Rounds. These cookies were kept in cookie jars in the dining room for all the guests to enjoy whenever they needed a...
Provided by Kathy Joppie
Categories Cookies
Time 30m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees. Cream crisco & both sugars. Add eggs and continue beating until fluffy, then peanut butter until well blended. Mix in dry ingredients.
- 2. Form dough into 1" balls and place on un-greased cookie sheets. Press each cookie with fork to make a cross hatch design.
- 3. Bake for 8-10 minutes.
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