Back in the 1930's, Mrs Ruth Graves Wakefield found herself with not enough bakers chocolate to make chocolate cookies for her guests at the Toll House Inn in Whitman, Massachusetts. This led her to chop up a semi sweet chocolate bar into her cookie dough recipe and when it didn't melt as anticipated she was left with a cookie that became a guest favorite and led to exposure in a Boston paper that led to the popularity of chocolate chips and the Toll House Cookie recipe that remains the same today.

This got me to thinking of the best chocolate chip cookies in Casper and just off the top of my head i am thinking of a couple of good ones. How about those that are served in the waiting area of Eggingtons before your meal? Meals on Wheels will treat me on occasion to the cookies that are delivered to their patrons on a regular basis. Have you had an opportunity to try those? Godfathers Pizza does a big hot chocolate chip cookie as does Old Chicago served hot with ice cream on top. Where is your favorite?

In celebration of this day here is a tried and true recipe for the Toll House Cookies to get you thru courtesy of Nestle.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 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 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts


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.

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.