Update on the Nestle Toll House Recall

When I visited the Nestle Culinary Center in April, our group met with people from VeryBestBaking.com and the Toll House Kitchen and learned just how dedicated and devoted they are to making sure that consumers get the very best products possible whenever they purchase a Nestle brand.

You may have noticed at your local grocery store that the refrigerated section where you would normally find ready to bake Nestle Toll House cookie dough is empty. That’s because there has been a recall. I received this email from Paul Bakus, Vice President of the Nestlé Baking Division that I’d like to share with you.

We want to keep you informed of the latest information regarding the situation with NESTLÉ® TOLL HOUSE® Refrigerated Cookie Dough. Nestlé continues to work closely and in full cooperation with the Food and Drug Administration (FDA) on its ongoing investigation. Unfortunately, on Monday, June 29, Nestlé was informed by the FDA that it confirmed evidence of E. coli 0157:H7 in a sample of our refrigerated cookie dough (for more details please see our press release on www.VeryBestBaking.com). We are very concerned about those who have become ill from E. coli, and deeply regret that this has occurred.

Nestlé was first made aware of the FDA and Centers for Disease Control (CDC) investigation late Wednesday, June 17. Less than 24 hours later, we made the decision to voluntarily withdraw all of our retail NESTLÉ® TOLL HOUSE® Refrigerated Cookie Dough from the marketplace because the safety of our customers has always been and will continue to be our number one priority. We announced the voluntary recall on Friday morning, June 19.

As we have stated before, you can rest assured that no other NESTLÉ® TOLL HOUSE® products are impacted, including already baked NESTLÉ® TOLL HOUSE® cookies purchased outside the home, all varieties of NESTLÉ® TOLL HOUSE® morsels, chocolate baking bars, or cocoa, and Dreyer’s and Edy’s ice cream products with NESTLÉ® TOLL HOUSE® cookie dough ingredients.

We are asking that if you have any unused NESTLÉ® TOLL HOUSE® refrigerated cookie dough at home that you return it to your local grocer for a refund. I would also like to ask you for your support by helping us spread the word to your friends and family and remind them that raw cookie dough should not be eaten.

Please visit VeryBestBaking.com for regular updates or contact Nestlé Consumer Services with questions at 1-800-559-5025.

I grocery shopped at Meijer yesterday and noticed that the Nestle Toll House cookie dough shelves were still empty.  I’m hoping that they continue to keep me and the other bloggers who attended the event updated so we can share the lastest news with you. In the meantime, if you are craving Nestle Toll House cookies, pick up a bag of Nestle baking chips and make some from scratch!

Recipe: Original Nestle Toll House Cookies

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 (optional)

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.

You can find this and other delicious Nestle recipes on VeryBestBaking.com.

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