I love cookies and recently my friend and I were wondering how the cookie came to be. She wanted to know who thought of adding milk, eggs, sugar etc. together. It's a valid and important question. On average people eat over 35,000 cookies in their lifetime! That's a lot of cookies. I did a little research and although I didn't focus on the history of the cookie, I found some interesting cookie facts. So please enjoy these random tidbits of information and cookie recipes!

1. Did you know that the Oreo is the world's best selling cookie?
The way you eat an Oreo says something about your personality: dunkers tend to be adventurous and social; twisters are sensitive, artistic and trendy; and biters are easy going and self confident.

Yum! Who doesn't like Oreos? If you don't like store-bought Oreos, try this really easy recipe and make your own.

Help on downloading recipes

2. Did you know that Chocolate Chip cookies began as an accident!
Several sources claim that Ruth Wakefield ran out of nuts while she was making cookies so she used chocolate chips instead. The rest is history she is the inventor of the Toll House cookie.

I think that Chocolate Chip cookies are the favorite flavor of cookies in the United States. Here's the recipe for Toll House Chocolate Chip Cookies!

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Author: NESTLÉ TOLL HOUSE
Total Time: 9 mins

Yield: 60 cookies

Serving size: 30
Calories per serving: 152

Ingredients:
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


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.

Source: verybestbaking.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

3. Did you know that although we generally get Fortune Cookies from Chinese restaurants, they are actually Japanese in origin?

The first fortune cookie was made in America and Japan is where the tradition of getting a fortune with a cookie comes from.

Fortune Cookies

"Write your own fortunes and place them in cookies. Great for parties." Author: Aleta

Serving size: 10
Calories per serving: 30

Ingredients:
1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar


Directions:

Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets. Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes