Betty Crocker Chocolate Chip Cookies (1971)

Vickie Parks


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. So I searched the Betty Crocker website and found the original recipe. I thought I should post the recipe so it's easier to find, especially all those fans of the (now out-of-print) Betty Crocker recipe card files.


★★★★★ 4 votes

7 dozen cookies
10 Min
40 Min


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  • 2/3 c
  • 2/3 c
    butter or margarine, softened
  • 1 c
    granulated sugar
  • 1 c
    brown sugar, packed
  • 2
  • 2 tsp
    vanilla extract
  • 3 c
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 c
    chopped nuts
  • 12 oz
    semi-sweet chocolate chips

How to Make Betty Crocker Chocolate Chip Cookies (1971)


  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.

Printable Recipe Card

About Betty Crocker Chocolate Chip Cookies (1971)

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, Heirloom

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