Beka’s Chocolate-chip Cookies

• servings: 48-52 large cookies
• active time: 25
• total time: 40

Ingredients

1 1/2 cup softened butter

1/2 cup oil

1 1/2 cup white sugar

1 1/2 cup brown sugar

5 eggs

1 Tbsp vanilla

1 tsp lemon extract (or vanilla)

2 tbsp baking soda

1 tsp salt

2 cups wheat flower (or white flower)

2 cups white flower

12-16oz package (2 1/2 cup) semi-sweet chocolate chips

1 cup chopped nuts (almonds, pecans, walnuts), if desired

Directions

Cream together:

1 1/2 cup softened butter

1/2 cup oil

1 1/2 cup white sugar

1 1/2 cup brown sugar

Add one at a time:

5 eggs

1 Tbsp vanilla

1 tsp lemon extract (or vanilla)

Stir in:

2 tbsp baking soda

1 tsp salt

2 cups wheat flower (you can use all white if your prefer; I found that people preferred the chewiness and flavor Olathe wheat flour gave)

2 cups white flower

Knead in:

12-16oz package (2 1/2 cup) semi-sweet chocolate chips

1 cup chopped nuts (almonds, pecans, walnuts), if desired

Add more white flour, kneading it in until the dough is stiff like bread dough, and the chips just begin to fall out as you knead.

Shape into golfball size balls, flatten slightly between palms, and lay the thick discs on a cookie sheet to make about 10 minutes at 350 degrees.

Remove from oven before they begin to brown. Cool on the sheet for about 5 minutes before removing. Cool completely on a flat surface before storing them in an airtight container.