Betty Crocker Cookies In Bag Recipes

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.

BETTY CROCKER DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
• Stir in remaining cake mix, the nuts (if used), and chocolate chips.
• Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
• Bake 10-12 minutes or until edges are set (the centers will be soft).
• Cool 1 minute, remove from cookie sheet to wire rack.

EASY CARROT CAKE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Drizzle icing over cookies. Let stand until set, about 5 minutes.

PUMPKIN CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
• In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
• On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
• Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
• In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.

YUMMY MUMMY COOKIES

Steps:

• In large bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed until light and fluffy. Add flour; beat on low speed until dough forms. Roll dough into a ball. Cover with plastic wrap; refrigerate 30 to 45 minutes for easier handling.
• Heat oven to 350°F. Divide dough into 8 equal pieces. On lightly floured surface, roll each piece into rope 14 inches long. Cut each rope into 4 (3-inch) and 4 (1/2-inch) lengths of dough. Roll the 4 (1/2-inch) pieces into balls and attach to 4 (3-inch) pieces as heads. On ungreased cookie sheet, place 1 inch apart. Press 2 chocolate chips, point sides down, in each mummy head for eyes.
• Bake 8 to 10 minutes or until very light golden brown and tops are set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small resealable freezer plastic bag, place vanilla chips; seal bag. Microwave on High 40 to 60 seconds or until softened. Gently squeeze bag until chips are smooth; cut off tiny corner of bag. Squeeze bag to drizzle frosting in a crisscross pattern over cookies to look like mummy bandages. Let stand until set, about 20 minutes.

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.

BETTY CROCKER'S BUTTER COOKIES

Steps:

• Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen.
• Sift the flour and baking powder together and stir inches Chill dough.
• Preheat oven to 425 degrees F.
• Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets.
• Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool.
• After ten minutes remove cookies from baking sheets and finish cooling on racks.
• Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.