Betty Crocker Chocolate Chip Cookies (1971)
2/3 cbutter or margarine, softened
1 cgranulated sugar
1 cbrown sugar, packed
2 tspvanilla extract
1 tspbaking soda
1 cchopped nuts
12 ozsemi-sweet chocolate chips
How to Make Betty Crocker Chocolate Chip Cookies (1971)
- Heat oven to 375°F.
- Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add another 1/2 cup flour.)
- 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.
- 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.