Grandma's Toll House Oatmeal Cookies
Toll House oatmeal cookies have a rich history dating back to the early 20th century in the United States. Originally, the name "Toll House" comes from the famous recipe developed by Ruth Wakefield at her Toll House Inn, located in Massachusetts. This classic recipe has been adapted and celebrated in many cultures, especially in Latin America, where they are commonly known as "oatmeal chip cookies" or simply "oatmeal cookies." In countries like Mexico, Argentina, and Colombia, these cookies have acquired their own variations, but they maintain their essence: a perfect balance between sweetness, crunchy texture, and a homemade touch that recalls family tradition.
Furthermore, oats are a star ingredient in many Latin American regions due to their accessibility and nutritional value, which gives these cookies a special place in home baking. Despite linguistic and cultural differences, the base of this recipe is universally recognized and loved.
How to Make Grandma's Toll House Oatmeal Cookies
Ingredients: Flour, Baking Soda, Salt, Brown Sugar, Granulated Sugar, Vegetable Shortening, Eggs, Water, Nuts, Vanilla, Chocolate Chips, and Oats.
Steps:
Preheat the oven to 190 degrees.
In a large bowl, add the sugar, eggs, and shortening.
Mix everything.
Slowly add the flour, salt, and baking soda and mix well.
Add the water, vanilla, and chocolate chips and mix.
Add the oats and mix until all ingredients are well integrated.
With a spoon, place the dough onto the cookie sheet.
Bake for 8-10 minutes or until the cookies are golden brown.
Repeat until all the dough is used up.
The size of the spoon will determine the size of the cookie.
