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Toll House Oatmeal Chocolate Chip Cookies give you the wholesome goodness of oatmeal and the rich, smooth delight of chocolate.

Toll House Oatmeal Chocolate Chip Cookies

butter

brown sugar

white sugar

eggs

vanilla

tsp baking soda

tsp water

salt

flour

quick cooking oats

chopped nuts ((pecans

oz chocolate chips

Cream together the butter, brown sugar and white sugar until light and fluffy.

Add the eggs and vanilla. Beat together. Set aside.

In a separate bowl, mix the salt and flour together.

Dissolve the baking soda in hot water.

Now to the butter mixture, add the baking soda mixture alternately with the flour and salt mixture.

Mix in the oatmeal, nuts and chocolate chips.

Place rounded tablespoonfuls of the dough onto ungreased cookie sheets.

Bake for 10-12 minutes at 350°F.

Evaporated milk, semi-sweet chocolate chips and a little vanilla make a creamy Quick Chocolate Fudge Sauce you&#039;ll have trouble putting down. Have your ice cream ready to serve because if you taste this sauce beforehand you might not be able to put it down.

Quick Chocolate Fudge Sauce

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

vanilla extract

Combine evaporated milk and morsels in mediumheavy-duty saucepan.Cook over low heatstirring frequentlyuntil morsels are melted.Remove from heat; stir in vanilla extract.

Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake.Store remaining sauce tightly covered in refrigerator. Recipe makes 2 cups.

This luscious, creamy Chocolate Chip Cheesecake is dotted with delicious mini morsels and makes a great dessert for any occasion.

Chocolate Chip Cheesecake

chocolate sandwich cookies (about 15)

buttermelted

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morselsdivided

cream

sugar

all-purpose flour

NESTLÉ® CARNATION® Evaporated Milk

sour cream

Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.

Beat cream cheesesugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.

Bake for 25 minutes. Cover loosely with foil.

Bake for an additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until firm. Remove side of springform pan.

Note: Cheesecake may be baked in 13 x 9-inch baking pan. Prepare as above. Bake in preheated 300° F. oven for 20 minutes. Cover loosely with foil. Bake for an additional 20 to 30 minutes.

With sugar, spice and everything nice, this delightful Pumpkin Butterscotch Bread Pudding is coated with scrumptious butterscotch morsels for a dessert that’s easy to be thankful for. And with a flavorful boost of pumpkin, what’s not to love?

Pumpkin Butterscotch Bread Pudding

(14 ounces) cinnamon challah bread

(15 ounces) LIBBY'S® 100% Pure Pumpkin

cinnamondivided

NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Vanilla light ice cream

Preheat oven to 350º F. Grease 13 x 9-inch baking dish.

Spread bread cubes in single layer on rimmed baking sheets. Baketossing occasionallyfor 10 minutes or until dry.

Beat eggs in large bowl; stir in evaporated milkpumpkin1 cup granulated sugarvanilla extract1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally).

Combine brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.

Bake for 45 to 55 minutes or until knife inserted in center comes out clean.Cool on wire rack for 30 minutes (this will allow bread pudding to set). Serve warm with ice cream.

Chocolate Peppermint Cookies

unsalted butter

NESTLÉ® TOLL HOUSE® Baking Cocoa

baking soda

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

candy caneschopped

vegetable shortening

candy canes

Mix flourcocoabaking soda and salt in a medium bowl. Set aside.

Mix butter and sugars in a stand mixer or with a hand mixer until light in color and homogenous. Add eggs and vanilla and mix until fluffy. Add dry ingredients and mix until combined. Stir in 1/2 cup morsels and 1/2 cup candies.

Place tablespoon sized balls onto cookie sheets lined with parchmentleaving 2 inches between each cookie. Bake 8-10 minutes until cookies are set. Remove from oven and place sheets on cooling rack. Let cookies cool before dipping in glaze.

Make the glaze by microwaving 1 cup morsels and shortening in a small microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervalsstirring until smooth. Line 2 baking sheets with wax paper.

Dip one cookie halfway into chocolate; shake off excess. Place on prepared baking sheet and sprinkle with chopped candy canes. Repeat with remaining cookieschocolate and candy canes. Refrigerate for 15 minutes or until coating is set.

Cookie Shots

(16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Milk

Preheat oven to 350° F. Set aside cookie shot mold.

Place 2 squares of cookie dough into each well of the cookie shot mold. Press dough down to fill bottom of the wells.Gently press the tops of the molds into each moldbeing sure to center the tops before pressing. The dough will come up the sidescreating a cup shape.

Bake for 12- 14 minutes. Remove from oven and place on a cooling rack. Let cool to room temperature. Remove each shot glass from the mold. Trim tops as needed with a sharp paring knife.

Melt morsels according to package instructions. Using a small pastry brush or small spooncoat the bottom and inside of each cookie shot glass with the melted morsels in an even layer. Let the chocolate firm and solidify. Fill with drink of choice and enjoy.

The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. TheseOatmeal Scotchies will disappear from your cookie jar in no time.

Oatmeal Scotchies

cinnamon

(2 sticks) butter

vanilla extract orange

oats

(11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Combine flourbaking sodasalt and cinnamon in small bowl. Beat buttergranulated sugarbrown sugareggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture.Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

This quick and easy edible cookie dough recipe is a safe way to enjoy cookie doughin under 10 minutes!

TOLL HOUSE EDIBLE COOKIE DOUGH

unsalted butter (softened to room temperature)

brown sugar (packed)

all purpose flour (heat treated *see notes)

chocolate chips

chocolate chips (optional)

milk

In a large bowl, use an electric mixer on medium speed and beat together the butter and brown sugar until light and fluffy.

Add the vanilla and beat again until fully incorporated.

Add the salt, flour and chocolate chips and mix until well combined.

Serve.

You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.

NESTLÉ® TOLL HOUSE® Famous Fudge

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

marshmallows

(9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

pecans

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan.Bring to a full rolling boil over medium heatstirring constantly.Boilstirring constantlyfor 4 to 5 minutes.Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract.Stir vigorously for 1 minute or until marshmallows are melted.Pour into prepared baking pan; refrigerate for 2 hours or until firm.Lift from pan; remove foil.Cut into 48 pieces.

Traditional Butterscotch Fudge has wonderful flavors and is great to try when you like a different twist on a classic dessert.

Traditional Butterscotch Fudge

chopped nuts

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan. Bring to a full rolling boil over medium heatstirring constantly. Boilstirring constantlyfor 4 to 5 minutes. Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Butterscotch morsels add their sweet creaminess to this classic gingerbread cookie. The ultimate treat, warm from the oven with a glass of cold milk.

Butterscotch Gingerbread Cookies

ginger

cloves

molasses

Combine flourbaking sodacinnamongingercloves and salt in small bowl.

Beat sugarbuttermolasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.

CARNATION® Famous Fudge

For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutty Chocolate Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Hot Cocoa Crinkle Cookies

(1 stick) unsalted butterat room temperature

sugar (for coating)

Preheat oven to 350° F. Set aside baking sheets.

In a small bowlwhisk together flourbaking sodasalt and baking cocoa.

In a large mixing bowlbeat butter and sugar.

Add egg and vanilla extract and mix until combined.

If neededrefrigerate dough until dough is firm enough to create balls. Scoop dough into tablespoon-sized balls.

Place powdered sugar into small bowl. Toss dough balls in powdered sugar to coat. Place onto baking sheets.

Bake for 10-12 minutes until edges are just firm and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Customizable Cookies

NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Roll squares of dough into balls; flatten slightly. Place in muffin cups. Top each with 1 teaspoon of desired topping.

Cool in pan on wire rack for a few minutes.

Use knife or small spatula to loosen cookie and pop out of cups.

Chocolate Mudslide Frozen Pie is the pefect make-ahead dessert!Chocolate crumb crust is topped with a mixture of sour cream, melted semi-sweet chocolate morsels and coffee, then sprinkled with a layer of mini chocolate morsels.

Chocolate Mudslide Frozen Pie

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules

water

chocolate crumb crust

heavy whipping cream

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Melt 1 cup morsels in smallheavy-duty saucepan over lowest possible heat. When morsels begin to meltremove from heat; stir. Return to heat for a few seconds at a timestirring until smooth. Remove from heat; cool for 10 minutes.

Combine coffee granules and water in medium bowl. Add sour creamgranulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate.

Beat creampowdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.

Marbled Chocolate Chip Cookies

(2 sticks) unsalted butterroom temperature

NESTLÉ® TOLL HOUSE® Premier White Morsels

Preheat oven to 350° F. Set aside 2-3 baking sheets.

Combine flourbaking soda and salt in small bowl. Beat buttergranulated sugar and vanilla extract in large mixer bowl until creamy. Add eggsone at a timebeating well after each addition. Gradually beat in flour mixture.

Place half of the dough into a separate bowl. Stir cocoa powder into 1 half of the dough. Stir white morsels into cocoa dough. Stir Semi-Sweet morsels into the other half of dough.

Using a tablespoonportion the chocolate chip cookie dough into half tablespoon sized balls onto one of the baking sheets. Repeat with the cocoa dough on another sheet.

Create a marbled effect by combining one chocolate chip dough piece with one cocoa dough piece. Gently press the two dough balls together and roll in your hands into a single ball. Repeat with remaining dough balls. Place balls onto baking sheetsleaving at least 1.5 inches between each cookie.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Caramel Cookies

(2 sticks) butterat room temperature

(9-ounce package) NESTLÉ® TOLL HOUSE® Caramel Morsels

Combine flourcocoabaking soda and salt in small bowl.

Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl until creamy.

Add eggsone at a timebeating well after each addition.

Drop by well-rounded teaspoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until centers are set.

Cool on baking sheets for 2 minutes. remove to wire racks to cool completely.

Zucchini Bread

(about 2 medium) grated zucchini

vegetable oil

baking powder

NESTLÉ® TOLL HOUSE® Milk Chocolate Morselsdivided (optional)

Combine zucchinisugaroileggspecansvanilla extractcinnamonbaking sodabaking powder and salt in a large mixer bowl. Mix until well combined. Add flour one cup at a timemixing thoroughly after each addition.

Pour into two 8 x 4-inch loaf pans sprayed with nonstick cooking spray or olive oil spray. Sprinkle morsels evenly over batter in each panif desired.

Bake at 350° F for 55 to 65 minutes or until golden brown.

Let cool completely. Cut each loaf into 8 slices; cut each slice in half.

Saltine Toffee

Nonstick cooking spray

saltine crackers

walnuts

Line a 17.25 x 11.5-inch rimmed baking sheet with foil; spray with nonstick cooking spray. Place saltines in a singlerectangular layer with edges touching.

Heat sugar and butter in a small saucepan over medium heat. Cookstirring frequentlyfor about 5 minutes or until sugar is dissolved and mixture is combined. Pour carefully over saltines.

Bake for 5 minutes. Remove baking sheet from oven; turn oven off. Sprinkle morsels evenly over saltines; place in oven for 2 minutes to melt. Remove from oven; use a spatula to gently spread chocolate over all saltines. Sprinkle with nuts; press into chocolate.

Refrigerate for 1 to 2 hours or until hard. Peel off foil; break into pieces.

Choco Fondue

(12 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels

(12 fluid ounces) Nestlé® Carnation® Evaporated Milk

Cook morsels and evaporated milk in mediumheavy-duty saucepan over low heatstirring frequently until morsels are melted.

Serve with strawberriesapple slices and banana slices for dipping.

Store remaining sauce tightly covered in refrigerator.

Skillet S'mores Dip

(12 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

graham cracker squaresbroken along perforated lines

Sprinkle morsels into bottom of small cast iron skillet or oven-proof skillet. Cut marshmallows in half with scissors. Place marshmallow halves over morsels.

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