Cookie Day Wednesday

Today is an overcast day, it's not to hot and it's not really cool, temps are around 75. It's perfect weather to do some baking. I decided to bake some Toll House Chocolate Chip Cookies. They are so easy to make. I've been told that I make the best chocolate chip cookies ever. I don't do anything special, I follow the recipe on the back of the NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels bag. The only thing I do different is I set my oven at 325 degrees and I under bake the cookies, they bake about 12 minutes. I have found that it makes the cookies chewy and not hard when you under cook them. I know they are done when they are just slightly a golden brown. I hardly ever add nuts as the recipe calls for. I will at times add nuts when I'm making them at Christmas time.

The finished cookies, the ones on the left got a little over cooked and are not as chewy as the ones on the right, but they still taste yummy!

Original Nestlé Toll House Chocolate Chip Cookies
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 waxed 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.

I think dinner tonight will be roast. I have a roast in the freezer and some carrots that need to be used. I'll have to make some sort of side dish because I don't have any potatoes. I normally put my potatoes and carrot in with the roast as it is cooking. I'll also make biscuits and gravy. I know as soon as my daughter April reads this she will be calling me asking why she wasn't invited to dinner tonight. *giggles* Maybe I'll beat her to the punch and call her before she reads this. She loves it when I make this meal and she loves my chocolate chip cookies. :)

Happy Wednesday!