Drop Cookies

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

drop cookies are made by dropping cookie dough onto a baking pan from spoons or scoops, or by rolling dough into balls by hand and placing them on the pan. This method helps to produce uniform size and shape. Drop cookies are the most common type of cookie made because they are so easy to prepare. Flavors include chocolate chip, sugar, oatmeal raisin, and peanut butter. However, the variety of recipes is endless.

The most well-known drop cookie is the chocolate chip cookie, first developed in 1934 by Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts. Mrs. Wakefield was an outstanding restaurateur and skillful chef. One day she cut a bar of chocolate into bit-size pieces and added them to one of her cookie recipes. The resulting cookies were so popular that they came to be served at the end of each meal at the inn. Soon the recipe was published in a Boston newspaper; it was called the Toll House Cookie. Mrs. Wakefield entered into an agreement with Nestlé that allowed it to print her recipe on their semi-sweet chocolate bars and then on bags of chocolate chips. See nestlé. During World War II, GIs stationed overseas welcomed packages of Toll House Cookies from their families.