50+ Friends Club Cookbook
Cookies and Desserts
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Presidential Chocolate Chip Cookies
From the Kitchen of: Pepper
Source: Beyond Cotton Country Cookbook
| 5 1/2 | Cups | Flour |
| 2 | Tsps. | Baking soda |
| 2 | Tsps. | Salt |
| 1 | Cup | Butter, softened |
| 1 | Cup | Shortening |
| 1/2 | Cup | Light brown sugar, packed |
| 1/2 | Cup | Dark brown sugar, packed |
| 1 | Cup | Sugar |
| 2 | Tsps. | Vanilla extract |
| 4 | Eggs | |
| 1/2 | Cup | Wheat germ |
| 2 | Cups | Chocolate chips |
| 1 | Cup | Chopped pecans or walnuts (optional) |
Sift flour, baking soda and salt together. Beat butter and shortening in a mixer bowl. Add light brown sugar, dark brown sugar, sugar and vanilla. Beat until creamy. Add eggs 1 at a time, beating well after each addition. Stir in wheat germ.
Add the flour mixture gradually, beating well after each addition. Stir in chocolate chips and pecans.
Drop the cookie dough by teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 10 minutes.
NOTE: This recipe makes a soft, chewy cookie. For a crisper cookie, bake for 1 to 2 minutes longer. If you don't want to make all the dough right away, freeze it in a plastic freezer bag. When ready to bake again, slice or spoon off the desired amount of dough and bake as directed above.
YIELD: 7-8 dozen cookies