Mary’s Chocolate Chip Cookies

Ingredients

• 1 1/2 cups (3 sticks) butter or margarine, softened
• 1 1/4 cups granulated sugar
• 1 1/4 cups packed brown sugar
• 1 tablespoon vanilla
• 2 eggs
• 4 cups Gold Medal all-purpose flour (Rosie added 1/2 cup more — see notes)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 package (24 ounces) semisweet chocolate chips (4 cups)

Steps

1. Heat oven to 350°.
2. Mix butter, sugars, vanilla and eggs in a large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
3. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 12 to 15 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool on wire rack.

Notes

About 3 1/2 dozen cookies.

High Altitude Directions (3500 to 6500 feet): Bake 13 to 16 minutes.

Handwritten on both copies: Rosie added 1/2 cup flour (Rosie_Lee.51 pencil margin note ‘Added ½ Cup flour’; Rosie_Lee.55 ‘+ ½ Cup’ written after the flour line).

Two different cards with the same printed recipe: Rosie_Lee.51 (General Mills card) and Rosie_Lee.55 (recipe pasted/printed on a lined index card).

From a printed recipe (Betty Crocker Kitchens / Gold Medal flour (General Mills)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Rosie_Lee.51: a line of text above the title is cut through at the top edge (partly legible: ‘Here is one of our favorite Gold Medal signature recipes! For 12 additional recipes, see the other …’). Rosie_Lee.55: complete.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.