As President Barack Obama and Republican candidate Mitt Romney go head to head tonight in the first presidential debate, their wives have been competing for an entirely different title.
Family Circle magazine recently announced first lady Michelle Obama as the winner of their Presidential Cookie Bake-Off.
For the last five elections, the magazine has asked candidates’ spouses to submit family cookie recipes for readers to compare. Readers then try the recipes and cast their votes for the best one.
The informal poll has accurately predicted the next first lady every time except once. In 2008, Michelle Obama’s lemon zest shortbread cookies were beat by Cindy McCain’s oatmeal butterscotch recipe, but McCain did not win the presidential election.
Take a look at the first lady’s winning recipe below.
From Michelle Obama: Every evening, Barack, the girls and I sit down for a family dinner with good conversation and healthy food. If we want to splurge, these White and Dark Chocolate Chip Cookies, created by the girls’ godmother, is the perfect special treat.
Mama Kaye’s White and Dark Chocolate Chip Cookies
Makes 5 dozen cookies
Prep: 15 minutes
Bake at 375° for 12 minutes per batch
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsaltedbutter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts
1. Heat oven to 375°.
2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.
3. Add eggs, 1 at a time, beating well after each addition.
4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.
5. Drop rounded tablespoons of dough onto un-greased baking sheets.
6. 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.
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