Hillary Clinton's chocolate chip cookies!

[Carter Johnson girl]

1 1/2 cup unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 (12-ounce) package semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.

Got the recipe from this old website about life in the White House (link to recipe HERE). Gotta try it sometime!

[Kath2]

1. Thanks!

[Little Star]

2. Bookmarked! Thanks, I'm going to try them.

[Carter Johnson girl]

3. Of course!

Let me know how they turn out!

[Major Nikon]

4. That's very close to my own recipe

It's also basically the original Nestle toll house cookie recipe, except an oatmeal version and shortening instead of butter.

[Nac Mac Feegle]

6. Shortening vs Butter in a cookie recipe

Shortening will make a 'softer' cookie, while butter will make a 'crisper' cookie.

The shortening cookie is the soft chewy one, while the butter is a harder, crispy cookie.

The shortening also tends to stay chewy longer in storage. That is, if any chocolate chip cookies don't have a lifespan measurable in seconds, at most.

[Major Nikon]

7. All things being equal, this is true

Other than obvious flavor differences, the biggest difference with shortening vs butter is shortening has no water content and is all fat. So generally speaking using shortening will make baked goods softer but more dense.

There's all sorts of things you can do with butter to change the texture of cookies. You can melt it first and make them chewier. You can cream the butter with the sugar and make them lighter. You can brown the butter after melting it and add a nutty flavor. You can also play with using different ratios of brown to white sugar. The darker the sugar the more molasses it has which is also more acidic, so you can further play with the recipe by adding darker sugars and different amounts of baking soda which affects leavening.

I generally store soft and/or chewy cookies in airtight containers. Most people prefer my toll house cookies, but I like oatmeal raisin better myself.

[dem in texas]

5. Best Chocolate Chip Cookie Recipe

This one has everything, buttery, crunchy, chewy and lots of rich milk chocolate chips.

Best Chocolate Chip Cookle Recipe
(Must use the blue bag Ghiardelli milk chocolate chips)

Cream together:
1-cup butter
1-cup white sugar
1-cup brown sugar
1-teaspoon vanilla
2 eggs

Sift together: add to butter mixture
1 ½ cups flour 1-teaspoon salt
1-teaspoon soda 1 teaspoon cinnamon
3 cups – 1 minute or Quick cooking oatmeal

Stir in:
2 bags - 11.5 oz Ghiradelli Premium Milk Chocolate Chips (blue bag)
1 cup coconut

Drop by heaping teaspoon full on cookie sheet lined with parchment paper, Bake at 400 degrees about 8 to 10 minutes. Watch these because they brown very fast. Let stand for about 5 minutes before removing from cookie sheet. Makes about 7 dozen.

Note: Use the “Quick” oatmeal, not the old fashioned kind

[MagickMuffin]

9. I make Ghiradelli Chocolate Chip Cookies, however,

I have modified the sugar by only 1/2 cup per sugars. They still taste yummy but not knock you over sweet!!!

[Worried senior]

8. We've made these

ever since she posted the recipe when Bill first ran for president.

We love them.