Mom'S Toll House Cookies
Classic chocolate chip cookies with a hint of oatmeal, offering a chewy texture and rich flavor. Perfect for sharing with friends or enjoying as a sweet treat.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Sift together flour, baking soda, and salt; set aside.
- Combine softened butter, granulated sugar, brown sugar, vanilla, and water; beat until creamy.
- Beat in eggs.
- Add the flour mixture; mix well.
- Stir in chocolate morsels and oatmeal.
- Drop by well-rounded half teaspoonfuls onto greased cookie sheets.
- Bake at 375°F (190°C) for 10 to 12 minutes.
Tips & Substitutions
For a chewier texture, consider using light brown sugar instead of granulated sugar, or experiment with adding a bit of cinnamon for extra flavor. If you prefer, substitute half of the chocolate bits with nuts or dried fruit for added texture. Ensure the butter is at room temperature for easy creaming, which is key to achieving the right consistency.
Serving Suggestions
These cookies are perfect for sharing at gatherings or as a sweet treat after dinner. They pair beautifully with a glass of cold milk or a warm cup of coffee. For an interesting twist, try serving them alongside Creamed Carrots for a delightful contrast of flavors. Enjoy them fresh out of the oven for the best experience.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5 minutes until softened.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Toll House Cookies contains roughly 1759 calories, with 7g protein, 146g carbohydrates, and 130g fat. It is an excellent source of vitamin C (55% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2244mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly. The cookies might be denser and have a nuttier flavor. If using whole wheat, consider reducing the amount by about 1/4 cup to maintain the right consistency.
What can I use instead of eggs in this recipe?
For a no-egg option, consider using the Moist Chocolate Cake - No Eggs recipe as inspiration.
How can I make these cookies more chocolatey?
To enhance the chocolate flavor, you can add an additional 1/2 cup of chocolate bits or use a combination of dark and semi-sweet chocolate chips. Also, consider adding a tablespoon of cocoa powder to the flour mixture for a richer taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).