Rebekah Sauter's Cookie Recipe, in her hand writing

*add to recipe: 8 oz. chocolate chips and 8 oz. white chocolate chips

This is the recipe for Rebekah's famous chocolate and white chocolate chip cookies. The key is to not cook them all the way - only about 2/3 then leave them on the pan to cook a little more. This way, they are soft and scrumptious. They probably need another 1/2 C flour than the recipe calls for - it's a little stiffer dough.
And, as per Rebekah's instructions and example, the cookie dough ball needs to be golf-ball sized (quite large). Because as she would say, if you're going to feel bad about eating 3 little cookies, feel better and just eat one big one instead. And sometimes we would sneak a dough ball off the tray which was always frustrating for the cookie maker, but great for the cookie eater. Enjoy!