Too bad the deadline for the Nestle Toll House Tales contest has passed, because I finally came up with a cookie and story.
I was going to write that this cookie was inspired by a recipe I received years ago from a waitress in the Neiman Marcus tea room — a recipe I unknowingly paid $250 for, and thus vowed to share with the world as retribution for being duped. I haven’t fleshed out the entire “tale” quite yet, but I’d probably go on to add that the original recipe was made with ground oatmeal and grated milk chocolate, but that I decided to swap out the grated chocolate for ground Nestle Toll House Butterscotch Morsels, resulting in a cookie that was fat, crumbly, and had a faint taste of butterscotch. And because I’d have creative license, I’d add that Neiman Marcus heard about my new version of the recipe and offered $250 for me to give it back!! No make that $250,000! And I refused and said “No, I’m sharing this new variation for FREE! With the WORLD! Take that, Neiman Marcus!”
So that’s my tale, but the deadline has passed. Plus it was called Nestle Toll House Tales not Nestle Toll House Tall Tales. Maybe next time they’ll do throw a contest where we can all just make up stories.
At least this recipe is for real. I actually made the old urban legend recipe, but used 4 ounces of ground butterscotch morsels in place of grated milk chocolate. I also toasted the oats and walnuts, then threw in a few fall colored M&Ms, since M&Ms make everything better.
- 2 1/2 cups oats
- 2 cups walnuts
- 2/3 cup (4 ounces) butterscotch morsels
- 2 sticks (8 ounces) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 2 cups dark chocolate chips or chocolate chunks
- Spread the oats on a foil-lined baking sheet and bake at 350 degrees F. for about 8 minutes or until toasted. Repeat with the walnuts, baking for 7 minutes or until toasted. Let oats and nuts cool completely.
- Raise the oven’s heat to 375 degrees F.
- Grind the oats in a food processor blender and chop the nuts. Grind the butterscotch morsels.
- In a large mixing bowl using an electric mixer, beat the butter until creamy. Add both sugars and continue beating until creamy. Beat in the vanilla. Reduce speed to medium low and beat in the eggs, one at a time. Beat in the baking soda and baking powder.
- When completely mixed, add the flour gradually, stirring by hand, until incorporated. Stir in the ground oats, chopped nuts and ground butterscotch morsels.
- Divide the dough into 32 even sections and roll into balls. At this point, you can bake the cookies right away, or put the shaped balls into a freezer bag and freeze until ready to use.
- Arrange about 8 dough balls on a large, ungreased cookie sheet. Press down slightly to make circles.
- Bake one center rack at 375 for 10 to 12 minutes or until cookies appear set and light brown around the edges. Let cool on cookie sheet for 5 minutes, then carefully transfer to a rack and let cool completely.