watson@cs.utexas.edu (William Watson) (08/03/90)
Fellow Netters,
I typed this in to send to Clifford Stoll, as it is similar to the
recipe he included in his book _The Cuckoo's Egg_, except for the oatmeal.
I thought that I might as well pass it along to the rest of the net.
Enjoy!
William
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Grandmother Watson's "Oatmeal Tollhouse Cookies" (aka Chocolate chip cookies)
1.5 cups flour (see note)
1 teaspoon baking soda (bicarbonate)
1 cup butter or margarine (2 sticks)
0.75 cup brown sugar, packed firmly
0.75 cup granulated sugar
2 eggs, unbeaten
1 teaspoon hot water
1 teaspoon vanilla extract
2 cups "old fashioned" oats (*Not* instant!)
12 ounces chocolate drops (large package)
(1 cup) chopped nuts (optional)
1. Sift flour with soda and set aside. (Sifting is a myth these days, right?)
2. Cream butter till soft.
3. Gradually add sugars to butter, creaming until light and fluffy
4. Add eggs one at a time, beating after each addition.
5. Blend in hot water and vanilla.
6. Add flour and remaining dry ingredients and blend well.
(I usually do this by hand, instead of using the old sunbeam mixer, as
it makes less of a mess, it's easy to do, and mixing the cookie dough
is a bit hard on the mixer.)
7. Drop large spoonfuls onto greased cookie sheets and bake at 375 F for 8
minutes. Note that the cookies tend to spread quite a bit.
Note that leaving the butter out of the refrigerator to warm up beforehand
makes creaming it easier for the mixer.
This recipe could easily be made with raisins instead of chocolate drops.
Note on flour quantity: I use 1.75 cups of flour, rather than the 1.5 that the
recipe calls for. This recipe seems to be quite sensitive to variations in
the quantity of flour. I keep my flour in a large jar and pour it into the
measure, while my mother (and grandmother, I suspect) keeps hers in a large
tub and measures it by scooping it out. This seems to make quite a large
difference in the amount of air in the flour. If you haven't enough flour,
the cookies tend to be very flat, while too much flour makes for cake-ier
cookies that burn on the bottom before cooking through. It's easier to add
flour if you have too little, so you might want to err in that direction.
--
William J. Watson
(cs.utexas.edu!halley!watson, watson@halley.mpd.tandem.com, watson@halley.uucp)
(Keep trying, halley is flakey!)watson@cs.utexas.edu (11/07/90)
[this has appeared before, in rec.food.recipes digest #19 -aem]
This recipe can be made as chocolate chip cookies or raisin cookies.
It is rather similar to the recipe Cliff Stoll included in his book
_The Cuckoo's Egg_, except for the oatmeal. It's a bit touchy, but
you can end up with some wonderful slightly soft cookies where the
oatmeal almost completely disappears if you do everything just right.
Enjoy!
William
----------------------------------------------------------------------------
Grandmother Watson's "Oatmeal Tollhouse Cookies" (aka Chocolate chip cookies)
1.5 cups flour (see note)
1 teaspoon baking soda (bicarbonate)
1 cup butter or margarine (2 sticks)
0.75 cup brown sugar, packed firmly
0.75 cup granulated sugar
2 eggs, unbeaten
1 teaspoon hot water
1 teaspoon vanilla extract
2 cups "old fashioned" oats (*Not* instant!)
12 ounces chocolate drops (large package)
(1 cup) chopped nuts (optional)
1. Sift flour with soda and set aside. (Sifting is a myth these days, right?)
2. Cream butter till soft.
3. Gradually add sugars to butter, creaming until light and fluffy
4. Add eggs one at a time, beating after each addition.
5. Blend in hot water and vanilla.
6. Add flour and remaining dry ingredients and blend well.
(I usually do this by hand, instead of using the old sunbeam mixer, as
it makes less of a mess, it's easy to do, and mixing the cookie dough
is a bit hard on the mixer.)
7. Drop large spoonfuls onto greased cookie sheets and bake at 375 F for 8
minutes. Note that the cookies tend to spread quite a bit.
Note that leaving the butter out of the refrigerator to warm up
beforehand makes creaming it easier for the mixer.
This recipe could easily be made with raisins instead of chocolate drops.
Note on flour quantity: I use 1.75 cups of flour, rather than the 1.5
that the recipe calls for. This recipe seems to be quite sensitive to
variations in the quantity of flour. I keep my flour in a large jar
and pour it into the measure, while my mother (and grandmother, I
suspect) keeps hers in a large tub and measures it by scooping it out.
This seems to make quite a large difference in the amount of air in the
flour. If you haven't enough flour, the cookies tend to be very flat,
while too much flour makes for cake-ier cookies that burn on the bottom
before cooking through. It's easier to add flour if you have too
little, so you might want to err in that direction.
William J. Watson
(cs.utexas.edu!halley!watson, watson@halley.uucp, watson_william@tandem.com)