I am not voting on Tuesday. I had thought of voting for that Harris lady, but my husband told me that if I wanted to really be patriotic, then I should listen to what he says and bake him some cookies instead of wasting time going to vote.  He says that if 500,000 other women stayed home and did not vote on Tuesday—if they baked cookies for their husbands instead—then the country would be better off.  After all, the way to a patriot’s heart is through his stomach. Am I right? That’s why we have a problem with obesity in this country. My husband also said that we might get one of those million dollar checks that have been on the television news. And he reminded me that it doesn’t really matter who wins Tuesdays, life will be good for us.

So, on Tuesday after I fix him breakfast, wash the dishes, mop the floors, tackle the laundry, and after I make the beds, defrost the refrigerator, clean the oven, take out the trash, welcome him home after he votes, fetch his slippers and prepare his dinner, I’ll bake him his favorite cookies and then collapse on the sofa knowing with satisfaction and pride that I’ve done my small part in making America great again.

Homemade Chocolate Chip Cookies (Betty Crocker)

Ingredients

• 2 1/4 cups Gold Medal™ All Purpose Flour 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 cup butter, softened 
• 3/4 cup granulated sugar 
• 3/4 cup packed brown sugar 
• 1 egg 
• 1 teaspoon vanilla 
• 2 cups semisweet chocolate chips 
• 1 cup coarsely chopped nuts, if desired

Instructions

Step 1

Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.

Step 2

In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until smooth.

Step 3

Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.

Step 4

Onto ungreased or parchment-lined cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Step 5

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.