Betty Crocker Chocolate Chip Cookies (1971-Men'S Favorites #22) – a delicious recipe with shortening, butter, sugar, brown sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375u00b0 degrees.
2
Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)
3
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.
4
NOTE: If using self-rising flour, omit soda and salt.
5
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.
6
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.
1353
kcal
Calories
52
g
Fat
204
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2/3 cup shortening, 2/3 cup butter or 2/3 cup margarine, softened, 1 cup granulated sugar, 1 cup brown sugar, packed, and more.
Yes, Betty Crocker Chocolate Chip Cookies (1971-Men'S Favorites #22) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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