Best Betty Crocker Chocolate Chip Cookies 1971 Mens Favorites 22 Recipes
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.
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.
CHOCOLATE CHIP COOKIES
"Mary Bartz, resident cookie expert in the Betty Crocker Kitchens, is famous for these cookies." I found this recipe on a bag of flour over 15 years ago and have been using it ever since. I have adapted it over the years to fit our family; using real butter and 'milk' chocolate chips. It is the best chocolate chip cookie recipe that I have found yet.
Provided by CookWannaBe
Categories Drop Cookies
Time 30m
Yield 42 cookies, 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Mix butter, sugars, vanilla and eggs in a large bowl.
- Mix together, and stir in, flour, baking soda and salt.
- Stir in chocolate chips.
- Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 12-15 minutes or until lightly browned.
- Cool slightly; remove from cookie sheet.
- Cool on a wire rack.
- Just a note: I noticed that flat vented cookie sheets work best for even baking. I used dark coated, side-edged cookie sheets on some of the batches and was disappointed because the bottoms of the cookies baked faster than the top. I would think in that case, that lowering the temperature and keeping a good 'eye' on them would help if that is the kind of pans you have as well. ;) PS. The cookies in the photo were baked using flat, no-sided, vented cookie sheets.
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the street-they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don't forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
MY FAVORITE CHOCOLATE CHIP COOKIES
Get a glass of cold milk ready! This has been my favorite chocolate chip cookie recipe of all time, found in a Betty Crocker cookbook years ago. Once I made it for my HS Latin class and it became a class tradition and a family favorite...Thank you, Betty!
Provided by SilentCricket
Categories Drop Cookies
Time 27m
Yield 7 dozen cookies, 84 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla.
- Combine dry ingredients and add to butter mixture.
- Mix until well blended.
- Stir in chocolate chips.
- Drop by rounded teaspoon onto ungreased baking sheets.
- Bake at 375° for 7-10 minutes until golden brown.
- **I like chewy cookies and if you do too, adjust the baking time accordingly).
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.
INSIDE-OUT CHOCOLATE CHIP COOKIES
Meet the new chocolate chipper on the block. The Inside-Out Chocolate Chip Cookie is buttery, sweet, intensely chocolatey and studded with white baking chips for a fun twist on the classic. And as much as we love all that flavor, the texture of this cookie might be its greatest asset. It's crispy on the outside and tender on the inside--a combination that we consider the ideal cookie texture. The secret to achieving it? Using two kinds of fat: butter and shortening. An all-butter cookie will brown nicely but tends to spread (sometimes, too much). Shortening curbs that tendency to spread, so you get the best of both worlds: a cookie that's perfectly caramelized and shaped just right (not too flat or too round). So next time you're out of semi-sweets, but still want a chocolate chip cookie, give your regular recipe a rest. We don't think you'll be disappointed with this inside-out version.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 54
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix sugars, butter, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 135, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 70 mg
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
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