nestle oatmeal chocolate chip cookiesnestle oatmeal chocolate chip cookies

9 min readMay 8, 2022

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nestle oatmeal chocolate chip cookies

Every American has a chocolate chips cookie memory. The scene of children coming home from school to the scent of fresh-baked chocolate chip cookies wafting from the oven is as ubiquitous as the chocolate chip cookie itself.

It all started back in 1939. Ruth Wakefield, who ran the successful Toll House restaurant in Whitman, Massachusetts, was mixing a batch of cookies when she decided to add broken pieces of Nestlé Semi-Sweet chocolate into the recipe expecting the chocolate to melt. Instead, the semi-sweet bits held their shape and softened to a delicate creamy texture and the chocolate chip cookie was born.

Ingredients

2 sticks butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp hot water
1 tsp salt
1 1/2 cups flour
2 cups quick cooking oats
1 cup chopped nuts (pecans or walnuts)
12 oz chocolate chips

Instructions

Cream together the butter, brown sugar and white sugar until light and fluffy.

Add the eggs and vanilla. Beat together. Set aside.

In a separate bowl, mix the salt and flour together.

Dissolve the baking soda in hot water.

Now to the butter mixture, add the baking soda mixture alternately with the flour and salt mixture.

Mix in the oatmeal, nuts and chocolate chips.

Place rounded tablespoonfuls of the dough onto ungreased cookie sheets.

Bake for 10–12 minutes at 350°F.

Nestle Toll House Quaker Oats Oatmeal Chocolate Chip Cookies

1–3/4 cupall-purpose flour1 tsp.baking soda1/2 tsp.salt1–1/4 cuppacked brown sugar1 cup (2 sticks)butter, softened1/2 cupgranulated sugar2lg. eggs2 tbsp.milk2 tsp.vanilla extract2–1/2 cupquick orold-fashioned oats2 cupsNestle Toll House Semi-sweet chocolate Morsels1 cupcoarsely chopped nuts (optional)

Instructions

Preheat oven to 375° F.
Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
Add eggs, milk and vanilla extract, mix well.
Add flour, baking soda and salt, mix well.
Stir in oats, morsels and nuts; mix well.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients

2 ¼ cups all-purpose flour1 teaspoon baking soda1 tsp salt1 cup butter, softened¾ cup granulated sugar¾ cup packed brown sugar1 teaspoon vanilla extract2 large eggs2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels1 cup chopped nuts

Steps:

Preheat oven to 375 degrees 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.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g.

NESTLE’ OATMEAL SCOTCHIES RECIPE

One of our families favorite cookies. I often bake these to take to different events and am always asked for the recipe since they are such a different cookie from the standard cookie.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 dozen cookies or bars

Number Of Ingredients 11

Ingredients

1 1/4 cups unsifted flour1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon cinnamon 1 cup butter, softened3/4 cup brown sugar, firmly packed3/4 cup granulated sugar2 eggs1 teaspoon vanilla extract3 cups Old-Fashioned Quaker oats1 (11 ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels (about 2 cups)

Steps:

Preheat oven to 375 degrees F.
Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
Gradually beat in flour mixture.
Stir in oats and morsels.
Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
Pan Cookie Variation: Grease 15×10-inch jelly-roll pan.
Prepare dough as above.
Spread in prepared pan.
Bake for 18 to 22 minutes or until lightly browned.
Cool completely in pan on wire rack.

Nutrition Facts : Calories 1311.5, FatContent 71.5, SaturatedFatContent 48.8, CholesterolContent 215, SodiumContent 1128.4, CarbohydrateContent 160.8, FiberContent 1.2, SugarContent 130.2, ProteinContent 9.4.

Milk Chocolate Oatmeal Cookies

Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

And, 1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter or margarine, softened

3/4 cup packed brown sugar

1/3 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 large egg

2 tablespoons milk

1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

1 cup quick or old-fashioned oats

1/2 cup raisins (optional)

Make It

Preheat oven to 375° F.

Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in morsels, oats and raisins. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

SLICE AND BAKE COOKIE VARIATION:

Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour 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.

Nutritional Facts

Per 1 cookie (57 g)Daily Value (%)Per 100 gCalories240 calories424 caloriesCalories from Fat100 calories170.1 caloriesTotal Fat11 g1718.9 gSaturated Fat5 g258.6 gTrans Fat0 g0.1 gCholesterol15 mg526 mgSodium260 mg11457 mgCarbohydrate34 g1159.8 gDietary Fiber1 g41.7 gSugars16 g28.1 gProtein2 g3.8 gVitamin A4390 IUVitamin C0 mgCalcium20 mgIron41.6 mgPotassium106 mgPolyunsaturated Fat1.8 gMonounsaturated Fat6.9 g

% daily values are based on a 2,000 calorie diet

Why Are My Cookies Flat?

There’s no single culprit for flat cookies. But if your cookies are spreading in the oven, you could be making one of these common baking mistakes. (Here are some other common baking problems for cookies, bars and brownies.)

Mistake 1: The butter is too soft

Kitchens tend to heat up during any baking extravaganza, which means the butter you leave on the counter to soften might just get too soft. If this happens, the butter will melt faster in the oven and your cookies will flatten before they’ve been able to set.

Thirty minutes is usually enough counter time to soften butter. If you want to soften butter quickly, cut it into small pieces and let it stand for just 15 minutes instead of using the microwave, where it’s more likely to get too soft.

Mistake 2: You used the wrong fat

If you’re a serial substituter, this could be your issue. It’s important to follow the recipe closely — it was designed to give great results based on a specific ingredient combination. If you use margarine instead of butter or butter instead of shortening, for instance, chances are you’re going to be disappointed with the results — they melt at different temperatures and each has a different percentage of fat.

Editor’s tip: Here’s a guide to the difference between butter, margarine, shortening and lard.

Mistake 3: There’s too much sugar or not enough flour

Sugar is solid at room temperature, but it liquefies when heated. If you’re heavy-handed when measuring, that extra sugar means extra liquid and more spread when the cookies bake up in the oven. Using too little flour could lead to flat cookies, too.

Learning how to measure ingredients is key to good baking. Use a large spoon to gently scoop dry ingredients into a measuring cup, then level off with the flat side of a butter knife. (Or better yet, use a kitchen scale — here’s how to measure flour by volume or weight.)

Editor’s tip: Speaking of dry ingredients, make sure you’re using fresh baking soda or baking powder (here’s how to test your baking soda and baking powder).

Mistake 4: Your baking sheets are over-greased

For most cookies, there’s enough fat in the dough to keep them from sticking to your baking sheets — no greasing required. (Plus, the best sheet pans are nonstick.) If you grease the pans unnecessarily, the dough will flatten too much as it bakes.

Related, reusing baking sheets for multiple batches of cookies can be another cause of flat cookies. Residual grease left on the sheet from the previous batch can lead to too much spread. (Also, if your pans are still hot from the previous batch, the fat in the dough will start melting even before the cookies hit the oven.)

Editor’s tip: Always let the baking sheets come to room temperature between batches. If you have an ongoing problem with flat cookies that nothing else seems to solve, you may need to wash away residual grease between batches.

Mistake 5: You’re skimping on mix-ins

Why (why!) would you use fewer chocolate chips than the recipe called for? That’s cookie blasphemy. Whether you decreased the amount called for because you ran out and didn’t want to run to the store (poor excuse), or you were trying to save a few calories (worse excuse) — don’t do it. If you’re short on the mix-in ingredient called for, like chocolate chips or nuts, combine it with another mix-in to equal the total volume called for in the recipe.

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