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Thread: Double Chocolate Chip Cookies

  1. #1
    Power Poster Mousie's Avatar
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    DOUBLE CHOCOLATE CHIP COOKIES
    *you will need a dough mixer for this recipe.
    If you try using an ordinary household mixer, it will probably burn up the motor.


    2 c. butter 1 t. salt
    2 c. gran. sugar 2 t. baking powder
    2 c. brown sugar 2 t. baking soda
    4 eggs 24 oz. Nestle semi-
    2 t. vanilla sweet chocolate chips
    4 c. all pur. flour 8 oz. Hersheys
    5 c. oatmeal blended to a powder milk chocolate chips
    3 c. chopped nuts, (I use pecans)

    Measure oatmeal after blending.
    In a separate bowl, cream butter and sugar. Add eggs and vanilla.
    In a very large, third bowl, put in all your dry ingredients. Mix together.
    Add oatmeal to your third bowl, containing your dry ingredients.
    Add your creamed ingredients to all of this. Add both kinds of chips, and your nuts. Mix all ingredients with dough hooks/mixer until well blended.
    I use a cookie scoop, leveled, I put 20 on a pan, lined with waxed ppr for easy removal and tossing. (You don't have to keep washing your pans.)
    Bake at 375* for 16-18 minutes. You have to experiment with your oven, and see if you like a softer cookie, or a crisper one.
    Yield: about 112
    If you use a teaspoon for this recipe, bake for 6-8 minutes and you will yield about 200.
    This is a good sized recipe! I have doubled it for gift giving, but I would start out with one batch.
    Bc of the size of this recipe, I make mine ahead of baking day. Make rolls with waxed ppr and freeze, or if cooking in a day or two, you can put it in your refrigerator. (warning, family may eat it raw, and it contains eggs.)

    BEWARE! If you put one on your head, your tongue will knock your teeth out to get to it!
    They are extremely addicting to eat, bc of yumminess.
    Author takes no responsibility for your addiction, or family fights for them!
    Eat warm or from freezer and drink a glass of milk.
    You'll wonder how you ever got this far in life without them.:wink:

  2. #2
    Power Poster amma's Avatar
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    hey Mousie... Your recipe got a little jumbled up in the transmission.... HURRY and fix it...I am having a cookie craving :D:D:D Yummmmmm chocolate and oatmeal and chocolate and nuts.....:D:D:D

  3. #3
    Power Poster Mousie's Avatar
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    Quote Originally Posted by amma
    hey Mousie... Your recipe got a little jumbled up in the transmission.... HURRY and fix it...I am having a cookie craving :D:D:D Yummmmmm chocolate and oatmeal and chocolate and nuts.....:D:D:D
    HEY!!!:? Who stole the edit button?
    I see what you mean, Amma, thanks!
    Since we can't scroll down to read what we wrote, I have to go back and see 'what to fix', and then post again...NO, EDIT BUTTON!
    (hee hee hee...I'm not thawed out yet :hunf: )

  4. #4
    Power Poster Mousie's Avatar
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    Quote Originally Posted by quiltncrazy
    DOUBLE CHOCOLATE CHIP COOKIES
    *you will need a dough mixer for this recipe.
    If you try using an ordinary household mixer, it will probably burn up the motor.


    2 c. butter (one box of four sticks)
    2 c. gran. sugar
    2 c. brown sugar
    4 eggs
    2 t. vanilla
    4 c. all pur. flour (White Lily)
    5 c. oatmeal blended to a powder (Brand)
    1 t. salt
    2 t. baking powder
    24 oz. Nestle semi- sweet chocolate chips
    8 oz. Hersheys milk chocolate chips
    3 c. chopped nuts, -
    (I use pecans) - optional, but add so much flavor! SLURP!

    Measure oatmeal after blending.
    In a separate bowl, cream butter and sugar. Add eggs and vanilla.
    In a very large, third bowl, put in all your dry ingredients. Mix together.
    Add oatmeal to your third bowl, containing your dry ingredients.
    Add your creamed ingredients to all of this. Add both kinds of chips, and your nuts. Mix all ingredients with dough hooks/mixer until well blended.
    I use a cookie scoop, leveled, I put 20 on a pan, lined with waxed ppr for easy removal and tossing. (You don't have to keep washing your pans.)
    Bake at 375* for 16-18 minutes. You have to experiment with your oven, and see if you like a softer cookie, or a crisper one.
    Yield: about 112
    If you use a teaspoon for this recipe, bake for 6-8 minutes and you will yield about 200.
    This is a good sized recipe! I have doubled it for gift giving, but I would start out with one batch.
    Bc of the size of this recipe, I make mine ahead of baking day. Make rolls with waxed ppr and freeze, or if cooking in a day or two, you can put it in your refrigerator. (warning, family may eat it raw, and it contains eggs.)

    BEWARE! If you put one on your head, your tongue will knock your teeth out to get to it!
    They are extremely addicting to eat, bc of yumminess.
    Author takes no responsibility for your addiction, or family fights for them!
    Eat warm or from freezer and drink a glass of milk.
    You'll wonder how you ever got this far in life without them.:wink:
    P.S. I have this recipe down to a science!
    I line up all ingredient, all utensils and bowls, and turn on the oven.
    I go do something else for about 30 minutes or so, to let the butter soften. (Remove sticks from box and spread out.)
    Then I measure each ingredient and put in a bowl and go to mixing.
    If you want to tackle baking on the same day as making,
    get out two cookie sheets, line with your waxed paper, scoop, level, plop...till you have your pan filled.
    This is an approximate time for 20 cookies, this size, and MY oven. You will have to experiment, and I like a little crunch to my cookie :P .
    When you pop one into the oven, turn on the timer...even if your not a forgetter, like me...DO IT:wink: . You're making masterpieces after all, and you'll get rave reviews.
    While those are baking, fill the other pan, and when 1st pan is done, transfer to a wire rack and pop another in 2nd pan, turn on timer.
    Remove waxed paper from 1st pan. After 2-3 times in the oven, I take a ppr towel and wipe the pan off. The waxed ppr tends to melt a little wax build up on it, like grease, that's all.
    I gave names for ingredients, bc these make the best cookies.
    If you use a generic oatmeal or flour, you will find that your cookies are not as good. White Lily is the best, imo, and sifted well.
    Sometimes these things do matter.
    Yes, you can use self rising flour and leave off the leavening agents. (baking p., b. soda+salt)
    Once your family has had these...there's no turning back. You will be inundated with future requests, don't blame me, lol. If you gain weight...I am not McDonald's:lol: :lol::lol:

  5. #5
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    Yummy,heck of a time to diet

  6. #6
    Power Poster amma's Avatar
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    Thank You:D:D:D

  7. #7
    Power Poster Mousie's Avatar
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    YW, let me know how they were. I'm gonna bake one of my rolls tomorrow...
    or two :wink:

  8. #8
    Power Poster Mousie's Avatar
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    When I used the cookie scoop I cooked for 16-18 minutes.
    When I pulled out one of the rolls of cookie dough, and slice it, I cooked them about 6-8 minutes.
    I cook by timer and by smell. Something I learned from my MIL who was a fantastic cook.
    Even though I buy an 11 oz. bag of Hershey's chocolate chips, I only use the reccommended 8 oz.s. Believe it or not, not over doing the chocolate, to me, makes a better cookie.
    Mine are gone already, anybody got any? I'm hungry :-P

  9. #9
    Power Poster Mousie's Avatar
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    This is the story that I was told, that goes with this recipe.
    I am adding it, so I can repost this next Christmas. i would hate for anyone to miss out on trying these!
    I called these cookies Double Chocolate Chip on here, but when the recipe was given to me, my neighbor called it neeman marcus cookies.
    (spelled that way on purpose )
    I don't know if the story that went with the recipe is true. Here it is:

    A lady was dining at this posh establishment and since the aforementioned dessert came highly reccommended, she decided that she would indeed try them.
    They were incredibly delicious, so she asked if it were possible to get the recipe.
    Well, I'll ask our master chef, said the waiter, and he came back and said that it would require a stipend of two fifty, but he would be glad to make arrangements for the recipe to be ready for her by the time she was ready to leave.
    So after enjoying more than several of the delicious confections with their after dinner coffee, she paid with her credit card and received the coveted prize!
    "How exciting!", she told her guest. "We'll have the best dessert at every function."
    Her guest was ecstatic that she was going to take her into her confidence and share.
    So the story goes, that in a few weeks, the bill for the credit card came and as she was looking it over, as she always did, she noticed the typo for the cookie recipe:
    two hundred fifty dollars!
    "Yikes! I'll have to have that amended immediately."
    So she made a call to the restaurant and was informed that it was not a typo. All of their recipes were created by the highly skilled and talented staff and were unique and carried the name of the famous restaurant. To have a copy of one of their recipes was considered an honor. Usually it was only the 'elite' that knew what a grand value it was.
    Well, this lady was no reverse-snob, towards the rich, but she knew greed when she saw it!
    "Why that's just ridiculous, she exclaimed!"
    "Well, madam, you requested the recipe, you were informed of the price, and you gave your credit card for payment. The recipe is yours, hope you enjoy it."
    She protested a little further, but to no avail.
    So, being quite angry at being 'taken', she decided that since her copy, was indeed her possession, and she had signed nothing in agreement for not sharing it...
    she decided that is exactly what she would do.
    So she printed off hundreds of copies and gave them to all her friends and family, and many patrons of that particular restaurant.
    She felt that in doing so, it would no longer be 'unique.'
    Anyone could have it, for free.
    Small compensation but it would do to soothe her feelings.

    So there you have it. Is it a legend? I do not know. I think it is an interesting story though. But I kept the recipe, and have used it every Christmas since that first one, after tasting the cookies at my neighbors house, because they are just that good!
    I love them! and so does my family. I hope you try them, and find out for yourself, that to me, they really could be served in the grandest restaurant you would ever hope to visit...and you got the recipe right here, free! :XD:

  10. #10
    Google Goddess craftybear's Avatar
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    thanks for the recipe

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