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Brenda's Chocolate Chip Cookies
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The
first chocolate chip cookies was invented in 1937 by Ruth Graves Wakefield
(1905-1977), of Whitman, Massachusetts, who ran the Toll House Restaurant.
The Toll House Restaurant site was once a real toll house built in 1709,
where stage coach passengers ate a meal while horses were changed and a toll
was taken for use of the highway between Boston and New Bedford, a
prosperous whaling town. The Wakefields sold the restaurant in 1966. It
burned down on New Year's Eve in 1984. This cookie became known nationally when Betty Crocker used it in her radio series on "Famous Foods From Famous Eating Places" in 1939. Ruth approached the Nestle company and together, they reached an agreement that allowed Nestle to print what would become the Toll House Cookie recipe on the wrapper of the Semi-Sweet Chocolate Bar. The company developed a scored semisweet chocolate bar with a small cutting implement so that making the chocolate chunks would be easier. According to the story, part of this agreement included supplying Ruth with all of the chocolate she could use to make her delicious cookies for the rest of her life. In the 1940s, Ruth sold all legal rights to the use of the Toll House trademark to Nestle. On August 25, 1983, the Nestle Company lost its exclusive right to the trademark in federal court. Toll house is now a descriptive term for a cookie. Official State Cookies: -
Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies, lots of Chocolate Recipes.
5 cups old-fashioned rolled oats 2 teaspoons baking soda 2 cups butter, room temperature 2 cups sugar 2 cups firmly-packed brown sugar 4 eggs 2 teaspoons pure vanilla extract 1 (24-ounce) package semisweet chocolate chips 3 cups chopped nuts (optional) Preheat oven to 375 degrees F. Lightly grease cookie sheets. Make a powder out of the rolled oats by putting small amounts into the blender or food processor at a time. In a large bowl, combine powdered rolled oats, flour, salt, baking powder, and baking soda. In another large bowl, blend butter, sugar, and brown sugar until light and creamy; stir in eggs and vanilla extract. Add the flour mixture; stir until well blended. Stir in chocolate chips and nuts. Roll dough into golf-ball-sized cookies. Place 2 inches apart onto prepared cookie sheets. Bake 15 minutes or until light brown. Remove from oven and cool on wire racks. Yields 8 1/2 dozen cookies.
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