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Tollhouse cookies are a waste of money! *edit* *edit w/pic pg 9*

Posted by Anonymous   + Show Post

Yep. I said it. I will never waste money on anything toll house again. I have tried making the pre packaged cookie dough and making my own from their recipe, everytime they turn out like shit. They are a waste of time and money. The cookies on the bottom are cooked per the instructions (THE TOLLHOUSE). The cookies on top, in the pan, are my own homemade cookies. I bought the digorno pizza party pack for my sons first sleepover and luckily had my own cookie dough because you can see how perfectly the toll house cookies did NOT turn out (I don't mind them being all "melted" together, but they were hard as a rock once cooled). I am so disappointed. Atleast mom came to the rescue with perfect extra chocolate chip cookies!















Edit- I'm not doing anything wrong. I've tried many different ways of making these brand of cookies. Different times and temps. Each time they are like this or still doughy and gross. Obviously I can bake or my cookies would have been ruined too. I hate toll house. They are the spawn of Satan and should burn in cookie hell for all eternity. That is just my opinion. If you can bake them and like how they turn out, good for you. Enjoy your Satan cookies. I will enjoy my perfect cookies.









Edit #2 the toll house I baked were pre packaged. Not from the back of the chocolate chip bag. MY cookies were homemade.









Edit #3 the cookies in the pan are my own homemade recipe. They are perfect. Pic of one cut open to show you they are not raw, on page 9 of replies.

Edit- my recipe is somewhere in the early pages of replies for those who want it!
Posted by Anonymous on Jan. 11, 2013 at 12:29 AM
Replies (171-177):
Anonymous
by Anonymous 1 - Original Poster on Jan. 11, 2013 at 4:56 PM
I use country crock sticks so they are pretty soft to start. I let them sit while I gather ingredients, but it's not that long.

Quoting Maevelyn:

everything home made is better anyway and the hardest part about backing chocolate chip cookies is remembering to take the butter out to soften. 

Bonita131
by Platinum Member on Jan. 11, 2013 at 4:57 PM


Quoting Anonymous:

And yet your response still makes no sense. You are offering advice about using a high sided pan as to why they turned out bad. I didn't use a high sided pan. The edges of the round pan are less than half an inch high. All cookies sheets I have seen have the same edges.

Quoting Bonita131:

 


Quoting Anonymous:

My cookies were perfect. They were not raw nor spread out. MINE are the ones in the cake pan. Can you people not read? The toll house were the shitty cookies. I know how to bake.


Quoting Bonita131:


You're baking your cookies in a pan with high sides that traps moisture, so your cookies will be doughy & they will spread. They won't get crispy or brown properly, in a high sided pan.  Cookie need a sheet pan aka, a cookie sheet,  preferrably a rimless sheet,  if you want them to bake up nicely.  You can also chill the dropped dough on the sheet in the fridge for an hour as an extra help. The chilling will help prevent the cookies from spreading so much when you bake them.


Yes I can read, but you seem to be lacking manners. I was offering my advice, from looking at your photograph of  the toll house cookies in the round pan, as to why they didn't bake up very well, and why they spread so much in the pan. I didn't expect a rude response in return. If you don't want anyone to say anything about your purchased cookie dough not baking properly, don't come on here and complain about it.

It makes sense if you are open to suggestions. Not all cookie sheets are rimmed. I have multiple cookie sheets from a retired business, and not one of them has a rim. I offered that advice, meaning,  try a rimless cookie sheet next time.  They are not that hard to find.

I'm done here.

Anonymous
by Anonymous 1 - Original Poster on Jan. 11, 2013 at 4:59 PM
I usually make a cookie pie with prepackaged cookie dough. I didn't have time so I went with regular separate cookies. But since I had to pull out my cookie dough I guess I would have had time. Maybe they would have actually turned out if I had. Lol.

Quoting Anonymous:

... you may have made a mistake by following the directions. I never cook them as long as the package says if I happen to get those kind. My home made are indeed better than prepackaged junk.

I need more cookie sheets so instead I make cookie bars. It is one giant cookie cut into equal serving sized bars rather than round cookies. My husband loves them but I don't make them often. 

Speaking of, now I want my oatmeal cranberry cookies. lol

Anonymous
by Anonymous 1 - Original Poster on Jan. 11, 2013 at 5:02 PM
I am open to suggestions but you claiming its a high sided pan is ridiculous. I don't need a rimless cookie sheet nor can I waste money on one. I can bake perfectly well with my cake pan and my homemade cookies. Tollhouse are just shitty cookies. It's my opinion, and I'm not alone in this opinion. Others have also stated theirs turn out the same.

Quoting Bonita131:



Quoting Anonymous:

And yet your response still makes no sense. You are offering advice about using a high sided pan as to why they turned out bad. I didn't use a high sided pan. The edges of the round pan are less than half an inch high. All cookies sheets I have seen have the same edges.


Quoting Bonita131:


 



Quoting Anonymous:

My cookies were perfect. They were not raw nor spread out. MINE are the ones in the cake pan. Can you people not read? The toll house were the shitty cookies. I know how to bake.



Quoting Bonita131:



You're baking your cookies in a pan with high sides that traps moisture, so your cookies will be doughy & they will spread. They won't get crispy or brown properly, in a high sided pan.  Cookie need a sheet pan aka, a cookie sheet,  preferrably a rimless sheet,  if you want them to bake up nicely.  You can also chill the dropped dough on the sheet in the fridge for an hour as an extra help. The chilling will help prevent the cookies from spreading so much when you bake them.



Yes I can read, but you seem to be lacking manners. I was offering my advice, from looking at your photograph of  the toll house cookies in the round pan, as to why they didn't bake up very well, and why they spread so much in the pan. I didn't expect a rude response in return. If you don't want anyone to say anything about your purchased cookie dough not baking properly, don't come on here and complain about it.


It makes sense if you are open to suggestions. Not all cookie sheets are rimmed. I have multiple cookie sheets from a retired business, and not one of them has a rim. I offered that advice, meaning,  try a rimless cookie sheet next time.  They are not that hard to find.


I'm done here.

trailerrrtrash
by on Jan. 11, 2013 at 5:07 PM

I have that problem with the Tollhouse dough, too. They don't spread out like that, but they always come out hard after they cool. Never had a problem with Pillsbury dough, though.

Anonymous
by Anonymous 1 - Original Poster on Jan. 11, 2013 at 5:11 PM
Don't say that! You are obviously doing something wrong. Or so these bitches keep trying to tell me that. *eye roll* I'm not the only one with this issue, so I don't see how I am doing anything wrong. Especially since I bake and cook all the time. I know how to make baked goods. I'm always baking cookies, so I DO know what I'm doing. I'm also the same, no issues with pillsbury.

Quoting trailerrrtrash:

I have that problem with the Tollhouse dough, too. They don't spread out like that, but they always come out hard after they cool. Never had a problem with Pillsbury dough, though.

trailerrrtrash
by on Jan. 11, 2013 at 5:23 PM

Don't you dare speak ill of the Tollhouse. :p

Some people like hard cookies. I don't. lol I'm no baker, but cookies are one of the few things I can do. Tollhouse just doesn't come out the way I like them. It's a matter of opinion, not somebody doing something wrong. Besides Nestle, they need to get that shit sorted out.

Quoting Anonymous:

Don't say that! You are obviously doing something wrong. Or so these bitches keep trying to tell me that. *eye roll* I'm not the only one with this issue, so I don't see how I am doing anything wrong. Especially since I bake and cook all the time. I know how to make baked goods. I'm always baking cookies, so I DO know what I'm doing. I'm also the same, no issues with pillsbury.

Quoting trailerrrtrash:

I have that problem with the Tollhouse dough, too. They don't spread out like that, but they always come out hard after they cool. Never had a problem with Pillsbury dough, though.


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