In honor of Election Day and the fact The Daily Cookie debuts tomorrow, I am revisiting Family Circle’s First Lady Cookie Recipe contest. Remember back in March when they put Michelle Obama’s White and Dark Chocolate Cookies up against Ann Romney’s Monster Cookies (aka Peanut Butter & M&M Cookies)? I received an email recently saying Michelle Obama’s recipe won. However, having baked both presidential cookies multiple times in the past few months, I’m going to have to say it’s a tie.
If you haven’t made the cookies yet, keep in mind that the Obama recipe on FC’s website calls for 1 cup (2 sticks) of butter and 1 stick (which is one cup — Crisco stick are larger than butter sticks) of Butter Flavor Crisco. That’s like making the Toll House recipe as written, but throwing in an extra cup of fat. So based on the reports from people who made the recipe as written and got flat, crepe-like pancake cookies, I’m guessing the recipe should read 1 stick (1/2 cup) butter and ½ stick (1/2 cup) Butter Flavored Crisco. That’s how I’ve been making it, and with that little fix, they are awesome. The mixture of butter and shortening gives them just the right balance of butter flavor and crispy-edged shortening texture.
As for Ann Romney’s cookies, which are made with oats, peanut butter and candy and also go by the name Monster Cookies, they are great and I’ve made them about a zillion times since the recipe was posted.
So if you haven’t made either of these presidential cookies yet and are looking for an Election Day stress reliever, try both. Maybe you’ll sway an undecided voter.
Revised Version of Michelle Obama's White and Dark Chocolate Cookie
- 2 1/4 cups 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.
- 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.
- 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 (such as Karo)
- 3 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.