Hillary Clinton's Chocolate Chip Cookies

Hillary Clinton's Chocolate Chip Cookies

48 Reviews 1 Pic
Lois Berres
Recipe by  Lois Berres

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 7 dozen



  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.

Share It

Reviews (48)

Rate This Recipe


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

Sarah Jo

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

Sarah Stone

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

Soft Chocolate Chip Cookies II

Soft Chocolate Chip Cookies II

Oatmeal Chocolate Chip Cookies I

Oatmeal Chocolate Chip Cookies I

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

Soft Chocolate Chip Cookies I

Soft Chocolate Chip Cookies I

Ally's Chocolate Chip Cookies

Ally's Chocolate Chip Cookies

Jack's Chocolate Chip Cookies

Jack's Chocolate Chip Cookies


Amount Per Serving (42 total)

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

Based on a 2,000 calorie diet



previous recipe:

Soft Chocolate Chip Cookies II


next recipe:

Ally's Chocolate Chip Cookies