BEST CHOCOLATE CHIP COOKIES (MEN'S FAVORITE, 1971)
This is one of the best chocolate chip cookies recipes ever! It's from the Betty Crocker card file system, and more specifically from the green file from 1971, which the recipe was classified as Men's Favorites #22. I have seen many, many requests for this particular recipe in the Question/Answer forums of various recipe sites. ...
Provided by Vickie Parks
Categories Cookies
Time 50m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 375°F.
- 2. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add another 1/2 cup flour.)
- 3. Drop dough by rounded teaspoonfuld 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
- 4. NOTE: If using self-rising flour, omit baking soda and salt. BETTY'S "RED SPOON" NOTE: To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer, wrapped in foil or plastic wrap and stored in airtight container. Thaw dough just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen for 9-12 months.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....
Provided by Johnsdeere
Categories Drop Cookies
Time 18m
Yield 7 Dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix thorougly shortening, butter, sugars, eggs, and vanilla.
- Stir in remaining ingredients.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until light brown.
- Cool slightly before removing from baking sheet.
- *If using self-rising flour, omit baking soda and salt.
BETTY CROCKER CHOCOLATE CHIP COOKIES (1971-MEN'S FAVORITES #22)
This is the Chocolate Chip Cookies recipe from the Betty Crocker card file system, and more specifically from the green file from 1971, which the recipe was classified as Men's Favorites #22. I have seen many, many requests for this particular recipe in the Recipezaar Question & Answer forum. I knew about the recipe (from prior requests). To be helpful, I visited the Betty Crocker website and used their search option to find it whenever someone else asked for it again. And I would just post the recipe in the Q&A forum again. Well, that recipe is getting more difficult to find (as it seems that, with improvements to the webiste, older recipes just get buried even deeper!). So I thought I would post the recipe here, to make it more accessible on the Zaar site, especially for all the fans of the Betty Crocker recipe card files. I haven't made these myself, so I guessed on the prep time.
Provided by Northwestgal
Categories Drop Cookies
Time 50m
Yield 7 dozen, 84 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375° degrees.
- Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
- Drop dough by rounded teasponfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
- NOTE: If using self-rising flour, omit soda and salt.
- For Salted Peanut Cookies: Substitute 2 cups salted peanuts for the chocolate pieces and chopped nuts. Before baking, flatten each cookie with bottom of glass that has been greased and dipped in sugar.
- Betty's note: ( Red Spoon) To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer. Wrap it in an airtight freezer container, aluminum foil or plastic wrap. Thaw it until just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen and stored from 9-12 months.
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
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