Presidential CookiesOct 5th, 2012 | By Cecilia | Category: baking and desserts, blog, cook something
Each year election year since President Bill Clinton’s first run for office, Family Circle Magazine has held a contest pitting cookie recipes from the first lady and the opposing candidate’s wife against one another, allowing their readers to vote on which cookie they favor. Except for one year, the winner of the contest “predicted” the winner of the election.
This year, Michelle Obama’s simple but delicious white chocolate and chocolate chunk cookie recipe won, but it was a close race. I have to say that I had both cookies, and for my money, Ann Romney’s cookie is better as it has everything I look for in a cookie. But my palate is nonpartisan, whereas I am not.
Anna Ginsberg provided the recipes and images.
Michelle Obama’s Cookies — Serves: 48 to 60
- 2 1/4 cups (10.1 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup butter-flavored solid vegetable shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup extra dark chocolate chips
- 2 cups toasted and chopped walnuts
Preheat the oven to 375°. Have ready two ungreased baking sheets.
Mix the flour, baking soda and salt together in a small bowl.
In a large mixing bowl, using medium-high speed of an electric mixer, beat the butter, vegetable shortening, granulated sugar, and brown sugar until creamy. Beat in the vanilla extract. Reduce mixer speed to medium and beat in the eggs, beating just until mixed. By hand, stir in the flour mixture. When flour mixture is incorporated, stir in chips and nuts.
Drop rounded tablespoons of dough onto baking sheets. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Notes: The original recipe says it makes 60 cookies, but I make mine slightly larger and get around 48.
Ann Romney’s M&M Cookies – Original Version Serves: 36
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups crunchy peanut butter
- 1 tablespoon light corn syrup
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 4 1/2 cups old-fashioned rolled oats
- 2 teaspoons baking soda
- 1 cup dark chocolate chips
- 2/3 cup M&M’s candies
Preheat oven to 325 degrees F. Line two baking sheets with nonstick foil or parchment paper.
In a large bowl, using an electric mixer, beat sugars, butter, peanut butter and corn syrup on high speed until creamy. Beat in eggs 1 at a time. Beat in vanilla extract.
In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Mix in chocolate chips and M&M’s.
Using about a 1/4 cup measure, drop dough onto baking sheets (about 9 per sheet). Press tops down slightly.
Bake at 325 degrees F for 18 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.