Best Chocolate Chip Cookies Mens Favorite 1971 Recipes

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.

BEST CHOCOLATE CHIP COOKIES (MEN'S FAVORITE, 1971)

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.

WORLD'S BEST CHOCOLATE CHIP COOKIES

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.

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.

MY FAVORITE CHOCOLATE CHIP COOKIES

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).