The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1933. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. The restaurant's popularity was not just due to its home-cooked style meals; her policy was to give diners a whole extra helping of their entrées to take home with them and a serving of her homemade cookies for dessert. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe "Toll House Chocolate Crunch Cookie", which rapidly became a favorite to be baked in American homes.
Ingredients
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal & blend in blender to a fine powder)
24 oz. chocolate chips (eryne gune brand Hershey)
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
1 cup black raisins or dried cranberries
2 tsp. vanilla
Method
• Cream the butter and both sugars.
• Add eggs and vanilla;
• mix together with flour, oatmeal, salt, baking powder, and soda.
• Add chocolate chips, Cadbury bar and nuts.
• Roll into balls and place two inches apart on a cookie sheet.
• bake for 15 minutes at 170 degrees.
• Makes 122 cookies.
