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The Kitchen Table

Just In! Nestle recalls Toll House cookie dough products

17 years ago

From the Associated Press:

NEW YORK (AP) Â Food maker Nestle USA on Friday voluntarily recalled its Toll House refrigerated cookie dough products after a number of illnesses were reported by those who ate the dough raw.

The company said the Food and Drug Administration and the Centers for Disease Control are investigating reported E. coli illnesses that might be related to the ingestion of raw cookie dough.

In a statement, the FDA said there have been 66 reports of illness across 28 states since March. About 25 people have been hospitalized, but no one has died.

The FDA advised consumers to throw away any prepackaged, refrigerated Nestle Toll House cookie dough products in their homes. Retailers, restauranteurs and employees at other food-service operations should also not sell or serve any of the products.

The recall includes refrigerated cookie bar dough, cookie dough tub, cookie dough tubes, limited edition cookie dough items, seasonal cookie dough and Ultimates cookie bar dough. It does not affect any other Toll House products.

E. coli is a potentially deadly bacterium that can cause bloody diarrhea, dehydration and, in the most severe cases, kidney failure.

Here is a link that might be useful: Nestle Toll House Recall

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Comment (1)

Tally
Original Author
17 years ago
More info:

Below is a list of products that have been recalled by the company:

The recall covers all varieties of prepackaged, refrigerated cookie dough but does not include Toll House chocolate chips or baking bars, or Dreyer's and Edy's ice cream products with Nestle Toll House cookie dough ingredients.

COOKIE & BROWNIE DOUGH BAR

Chocolate Chip bar 16.5oz

Chocolate Chip bar 16.5oz

Chocolate Chunk bar 16.5oz

Walnut Chocolate Chip bar 16.5oz

Jumbo Chocolate Chip bar 16.5oz

Oatmeal Raisin bar 16.5oz

Sugar Cookies bar 16.5oz

Sugar Cookies bar 16.5oz

Mini Chocolate Chip bar 16.5oz

Mini Chocolate Chip bar 16.5oz

Mini Brownie Bites bar 16oz

Fudgy Brownie With Peanut Butter Filling 19oz

COOKIE DOUGH TUB

Chocolate Chip tub 40oz

Chocolate Chip tub 80oz (5 lb)

Sugar tub 40oz.

Gingerbread tub 40oz

Peanut Butter tub 40oz

TUBE DOUGH

Chocolate Chip tube 16.5oz

Chocolate Chip tube 32oz

ULTIMATES COOKIE BAR DOUGH

Ultimates Peanut Butter Cups, Chips & Chocolate

Chunks bar 16oz

Ultimates White Chip Macadamia Nut bar 16oz

Ultimates Chocolate Chip & Chunks with Pecans bar 16oz

Ultimates Chocolate Chip Lovers 16oz

Ultimates Turtles bar 16oz

Ultimates Peanut Butter Lovers bar 16oz

Ultimates Chocolate Chip with Caramel Filling bar 16oz

Ultimates Chocolate Chip with Chocolate Filling bar 16oz

SEASONAL COOKIE & BROWNIE DOUGH

Valentine Hearts Sugar Cookie Shapes 15.5oz

Valentine Swirled Chocolate Chip bar 16oz

Fudgy Brownies With Raspberry Filling 19oz

Easter Eggs Sugar Cookie Shapes 15.5oz

Easter Swirled Chocolate Chip bar 16oz

Easter Swirled Mini Brownie Bites bar 18 oz

Red, White & Blue Swirled Choc Chip bar 16oz

Halloween Pumpkin Pals Sugar Cookies 13.5oz

Halloween Swirled Chocolate Chip bar 16oz

Halloween Swirled Fudgy Brownies bar 18oz

Christmas Shapes Sugar Cookies 15.5oz

Christmas Swirled Chocolate Chip bar 16oz

Christmas Swirled Fudgy Brownies bar 18oz

Limited Edition Mint Swirled Chocolate Chip 16oz

DISCONTINUED VARIETIES

Valentine Hearts Sugar Cookies 13.5oz

Easter Brownie Bar 18oz

Easter Bunnies Sugar Cookies 13.5oz

Halloween Sugar Shapes 15.5oz

Christmas Sugar Cookie Tube 16oz

Oatmeal Cranberry Cookie Tub 48 oz.

Here is a link that might be useful: Product Recall list
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IÂm sorry to report that IÂve taken a serious break from the Chocolate Chip Cookie quest. The journey has cost me pounds of butter, sugar, and weight, only to realize that each individualÂs pursuit is unique and personal i.e. "my cookie may not be your cookie." That said, IÂm enjoying reading everyoneÂs success and that picture is enough to make me rethink the issue, Jo. Confession: I grew up on Crisco cookies (with the Â½ tsp. Water), with enough cookie to match chocolate, puffy yet chewy, etc., and I loved them. I now make "Marvelous Marble Squares" from my old "The Happy Cooker" Jewish cookbook, which are butter based, chocolate chips swirled on top baked in jelly roll pan. Big bang for the time, crowd pleaser and closest to my memories. Cathy in SWPA
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I wonder if the teaspoon of hot water was eliminated when they specified extra large eggs. I have made Toll House cookies a zillion times using the recipe from the Nestle's package from 1973--always golden and chewy, just the way I like them. I have never greased the pans because there is enough fat in the cookies themselves, and I never used non-stick baking sheets. I've never adjusted any ingredients, even when I moved from north Texas to Phoenix. I always buy either large or XL eggs and never really worried about which I used with these cookies, though I tend to avoid the largest XL and the smallest "large" when baking. I hadn't heard of holding the dough overnight until reading it here a few years ago. I have always had the same delicious results from this recipe, and cannot recall a fail. My biggest rule is to cream the living daylights out of the butter and sugar before adding any other ingredients, and beat really well after adding eggs. Always works for me! LOL
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I had forgotten about the tip to pull the ball apart and rotate the top. I did that several times when I first read about it and it worked great. Always1step, what kind of butter did you use? I was just reading on the King Arthur blog about which butters to use for baking. They recommend an 80% fat content butter, their preferred is Cabot. Land O'Lakes and Costco were brought up in the comments of the article as being comparable. King Arthur opinion is that European butters like Plugra and Kerrygold, with their higher fat content, may not produce the desired results. A light bulb went off in my head at that, as I recently made scones and they spread all over the place - and I had used Kerrygold. Usually I use Costco organic or Land O'Lakes for baking and have good results. King Arthur: Which Butter to Use for Baking
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Another vote for good old fashioned flat pure aluminum cookie sheets. I didn't mesn to imply that warmth was the only cause of spread—just that no matter what you bake on, if the butter is too warm and soft in the dough, you will have spread. That's also why oil doesn't work well in most cookies. Chloebud, what I do know about a long chill/rest time is that the flour soaks up the water from the butter (and eggs if there are eggs). The result is just druthers. The different level of absoption will give you a different texture, though the difference might be subtle. One problem is that in a long soak, gluten will develop more, making your flour choice more important. You need some gluten for loft and chew, but you don't want tough! I know Chloebud has this down. I'm just pointing out some places where the complexity of it all can trip up people who just change things. I can't even fathom how many thousands of lovely cookies I've baked, but I've know people to use the exact same recipes and fail.
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