Henry Ford Chocolate Chip Soybean Cookies

3 cups light or dark brown sugar, lightly packed
2 cups (1 pound) margarine or butter (do not use reduced-fat products) *
4 large eggs
1½ cups white whole-wheat flour **
1½ cups all-purpose flour **
1 cup defatted soy flour
1 teaspoon salt
2 teaspoons baking soda
2 Tablespoons milk
1 teaspoon vanilla
2 cups roasted, unsalted soy nuts, crushed
4 cups semisweet chocolate minimorsels
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Preheat oven at least 5 minutes before baking to 350 F.
Line baking-sheet pans with parchment, grease or spray with soy oil or lecithin baking spray.
In a large mixing bowl, cream the margarine and brown sugar for 2 minutes. Add eggs one at a time, and beat until mixture is light and fluffy.
In a separate large bowl, use a whisk to blend the flours, salt and soda well. Add to creamed mixture, and mix on low to blend. Beat in milk and vanilla.
Stir in toasted soy nuts and chocolate chips. Drop onto prepared sheet pans with small scoop or teaspoons, leaving at least 1½ inches between cookies.
Bake for 8–10 minutes (or longer if you like a dark-baked cookie). Cool on a wire rack before packaging. Allow pan to cool before scooping more cookies onto it.
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Makes about 10 dozen

* ½ cup soy shortening and 1½ cups (3 sticks) margarine may be used, but do not substitute more shortening unless you adjust the recipe. Shortening is 100 percent fat and will make the cookies too “greasy.” You will need 20 percent less shortening and 20 percent more milk (2 ounces).

** Or use 3 cups ultragrain all-purpose or all-purpose flour

Nutrition per serving (1 cookie): 100 calories; 54 calories from fat (50 percent of total calories); 6 g fat (2 g saturated); 7 mg cholesterol; 71 mg sodium; 11 g carbohydrate; 1 g fiber; 2 g protein (1.2 g soy protein)

Source: Sharon Davis, family and consumer sciences educator (adapted from Favorites From the Heartland, 2nd edition; South Dakota, Missouri, Ohio and Nebraska soybean boards)