I have to share this Chocolate Chip Cookie Recipe. There is something about it, that the cookies always come out perfect. I have made my share of cookies that come out flat to the pan, and I have tinkered with the ingredients without success.
However, Betty Crocker seems to get it right!
|This book was passed to me from my Mom.|
It is funny how Betty Crocker's recipes have changed from book to book. However, I still love this recipe, even though it only yields about 3 dozen cookies.
|Original print of the recipe!|
Chocolate Chip Cookies:
2/3 cup shortening (part butter)
1/2 cup sugar
1/2 cup brown sugar (packed)
1 tsp vanilla
1 1/2 cups Flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (opt.)
1 cup chocolate chips
Preheat oven to 375 degrees.
Mix shortening, sugars, egg and vanilla thoroughly. Measure flour by dipping method or by sifting. (*note: For a softer rounded cookie, add 1/4 cup more flour.) Stir dry ingredients together; blend in. Mix in nuts and chocolate chips.
|We are nut-free cookie fans!|
|Bake 8 - 10 minutes.|
|Until lightly Golden! Yum, Warm cookies!|
My kids tell me "YUM!" when I bake these simple cookies,
and that is all thanks I need!