Move over Toll House, there's a newer, bigger, badder cookie in town! And I can take no credit for this edible masterpiece. My daughter, who'd been home from school from a very long, very nasty bout of asthma that landed her in more doctor's offices and hospital rooms in a week than I'd care to see in a year, would have short bouts of energy where she could stand for brief moments without too much discomfort. She wanted to make some cookies. Alas we had no chocolate chips. But we had a couple of bags of Halloween candy stashed away for next week. Let me tell you, Halloween candy beats a boring chocolate chip any day! So, armed with a large chef's knife, and a cutting board - and a very eager 12 year old brother to "help"- she carefully, meticulously cut the bits of candy into pieces not much larger than chocolate chips, all the while practicing the proper knife techniques she'd been taught in school. Into a measuring cup went the 100,000 Grand bars, KitKats, Peanut Butter Snickers and Take 5. (Tho you can use whatever you have on hand.) Into her brother went the rest!
She needed a recipe to follow so she adapted the Nestle Tollhouse one. I'm telling you, these may be the best cookies the best cookie, I have ever eaten!! In a world where peanut butter, chocolate and caramel collide I died and went to Heaven! Crunchy, chewy soft and gooey, I'd like to introduce to you the Perfectly Perfect Cookie... Perfected!
Adapted Nestle Toll House Recipe
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups of coarsely chopped up Halloween candy - whatever you have on hand
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
We hope you enjoy them!