Hillary Clinton's Chocolate Chips
Published July 14, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Vegetable oil for baking sheets
1 ½ cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 12-ounce package semisweet chocolate chips
Nutritional analysis per serving
9 grams carbs; 4 milligrams cholesterol; 69 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 34 milligrams sodium; 1 gram protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Grease baking sheets.
- Step 2
Combine flour, salt and baking soda on waxed paper.
- Step 3
Beat together shortening, sugars and vanilla in large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
- Step 4
Drop batter by well-rounded teaspoonfuls onto baking sheets. Bake for 8 to 10 minutes or until golden.
- Step 5
Cool cookies on sheets for 2 minutes. Remove to wire rack to cool completely.
Private Notes
Comments
I am making cookies to hand out during he march on Washington tomorrow. Proud to have supported Secretary Clinton for President. W could all use a cookie now.
Definitely a nice chocolate chip cookie recipe. Don't make them too big, though, otherwise they'll bake unevenly. I'll try half shortening, half butter next time instead of all shortening.
Have been making these cookies since she first published the recipe and they are hands-down my family’s all-time favorite. No changes.
These were really easy and really tasty. The family ate them up fast. I doubled the vanilla but otherwise no changes.
Have been making these cookies since she first published the recipe and they are hands-down my family’s all-time favorite. No changes.
Made these with Pamela's all purpose gluten free flour and substituted butter instead of shortening--everyone was raving about them. They did spread out a bit though, not sure if it was the butter or the gf flour that did that.
@Ariel It was probably the butter since it has water and fat which releases steam. Butter fat also has a lower melting point so the cookies lose their shape quicker than if you used shortening.
@Ariel you can prevent spreading by refrigerating the cookies once they’re on the cookie sheet. Usually 20 minutes is enough