Tollhouse Cookies

These biscuits are very nice and easy to make - no Mixmaster required and only a saucepan to wash up.

I've doubled the quantities from the original recipe, except for the choc bits and nuts as I thought that the original proportions were too generous. This makes a great biscuit more economical and it still tastes wonderful.


  • 180g butter or marg,
  • 2/3 cup sugar,
  • 2 eggs, lightly beaten,
  • 1 cup chopped walnuts (or pecans),
  • 2 ½ cups SR Flour,
  • 1 packet of choc bits.


  1. melt butter in large saucepan
  2. stir in sugar until dissolved - the mixture becomes creamy and most of the butter is incorporated into the sugar.
  3. allow to cool - important because you don't want to melt the choc bits.
  4. fold in eggs, walnuts, flour and choc bits.
  5. drop teaspoonfulls of mixture onto greased or lined baking trays
  6. bake in moderate oven approximately 15 mins or until nicely browned.
  7. cool on tray a few minutes then transfer to a cooling rack.

The biscuits will keep for about a week in an airtight container or you can freeze the surplus for a couple of months.