Monday, October 11, 2010

Recipe: Rick's Take on Tollhouse

Rick's bithday celebration isn't quite over since we all have today off for Columbus Day and we're going Pumpkin Picking at Miller Farms with a great group of friends.  One of the specialties of the weekend was "Rick's Take on Tollhouse" cookies; this is the traditional chocolate chip cookie recipe, edited to Rick's preferences, and BOY are they delicious (and a bit better for you than the traditional).

Rick's Take on Tollhouse (makes about 2 doz large cookies)

  • 1/2 cup butter
  • 1/2 cup olive oil
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1-3/4 cups unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • /2 tsp baking soda
  • 2 cups (12 oz) semi-sweet choc chips
  • 1 cup walnuts
Cream together butter/oil, sugars, eggs, vanilla. Sift and stir in flours and soda. Mix till thoroughly combined. Add chips and nuts, distributing evenly.

Drop rounded tablespoonfuls on lightly greased cookie sheet. Chill while warming the oven to 375.  Bake about 8-10 minutes till golden brown and slightly soft. Cool slightly before removing from sheet.  ENJOY! [BTW, did you know if you place a home-baked chocolate chip cookie on a plate and re-heat for about 10-15 sec, it takes just like fresh-baked? ]

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