Chocolate Chip Cookies Betty Crockers 1969 Recipe Recipe 55 Food

CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE

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.

CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE RECIPE - (5/5)

Steps:

• 1Heat oven to 375 degrees. 2Mix thorougly shortening, butter, sugars, eggs, and vanilla. 3Stir in remaining ingredients. 4Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. 5Bake 8 to 10 minutes or until light brown. 6Cool slightly before removing from baking sheet. 7*If using self-rising flour, omit baking soda and salt.

BETTY CROCKER CHOCOLATE CHIP COOKIES (1971-MEN'S FAVORITES #22)

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.

ROCHELLE'S CHOCOLATE CHIP COOKIES (BETTY CROCKER)

Steps:

• Preheat oven to 350 degrees F.
• Mix shortening and butter in medium bowl.
• Add sugars; cream together.
• Add eggs and vanilla.
• In separate bowl, mix flour, soda, and salt.
• Add flour mixture to sugar mixture; stir in chocolate chips when partially mixed.
• Drop by rounded spoonfuls 8-10 minutes.
• Let cool on cookie sheet about 1 minute, then transfer to cooling rack to cool completely.

BETTY CROCKER DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
• Stir in remaining cake mix, the nuts (if used), and chocolate chips.
• Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
• Bake 10-12 minutes or until edges are set (the centers will be soft).
• Cool 1 minute, remove from cookie sheet to wire rack.