Search thousands of recipes reviewed by home cooks like you.

Hillary Clinton's Chocolate Chip Cookies

Hillary Clinton's Chocolate Chip Cookies

Lois Berres

Lois Berres

This is the recipe for Hillary Clinton's Chocolate Chip Cookies.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 42 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Brush baking sheets lightly with vegetable oil.
  2. Combine flour, salt and baking soda on waxed paper.
  3. Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy. Add eggs and beat until light and fluffy.
  4. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips.
  5. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mdc25
47

mdc25

7/6/2007

I used to bake all the cookies as a local bakery and found this to be a great recipe. I substituted butter for the shortening and baked them on a baking stone. I also throw in a handfull of chopped pecans. The Ghirardelli semi sweet chips have been the best to use so far. They also seem to have to bake about 12 minutes in my oven before they are "right" for me, the first batch about 2 minutes longer. I thought my oven was off temp wise but the oven thermometer I put in agreed with the oven on the temp. I have made them over 30 times for various parties and that is all everyone wants me to bring. For those who said they turned out thin, I am scratching my head in wonder since mine always turn out fairly thick. Maybe the baking stone is the difference there, or even the butter, or pecans. I would also chunk your baking soda and get a fresh box just in case. If none of that works, It could be how you are mixing them. Usally people over mix cookie doughs. One other possibility is the type of oatmeal you are using. I use the quick oats. The old fashioned require longer to absorb the moisture to cook which could cause some thinning to occur.

Sarah Jo
30

Sarah Jo

5/10/2012

I substituted two sticks of butter for the shortening and I ran the oatmeal through the food processor before adding them to the cookie batter. I did use Guittard Extra Dark Chocolate Chips in this recipe. I really packed my small cookie scoop as I wanted a bigger sized cookie--they were done at eleven minutes. I let them sit on the hot cookie sheet for a minute before pulling them off and letting them cool on the countertop. These cookies turned out wonderfully. Very visually appealing cookie. My husband is not much for oatmeal or "extras" in his chocolate chip cookies but he told me that he thought these were VERY good--and that's saying something. No complaints here! I'll make these again.

Sarah Stone
22

Sarah Stone

2/22/2007

This cookie is missing the mark BIG time! I think of a chocolate chip cookie, and I imagine somewhat of a mild buttery vanilla flavour...this is lacking in taste big time!

More reviews

Similar recipes

ADVERTISEMENT