"This is the recipe for Hillary Clinton's Chocolate Chip Cookies. " — Lois Berres
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1 1/2 cups
packed brown sugar
semisweet chocolate chips
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.
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!
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.
I think this is a fool-proof, crowd-pleasing cookie. The oatmeal makes the cookie nicely chewy but doesn't overpower the cookie with oatmeal taste. I use Ghiradelli Double Chocolate chips for a really sumptuous cookie. Sometimes I substitute 1 c. dried tart cherries for the chips, to make a more sophisticated cookie. I think the shortening really makes the texture of this cookie sublime, which is unfortunate because I wish I didn't have to use shortening, as it contains unhealthy partially hydrogenated oils.
Leave it to this politically savvy powerhouse to figure out how to make a fantastic chocolate chip cookie! :) I'm being completely bi-partisan when I say these were fantastic. Crispy, flavorful and delicious!!!
Great flavor. I cut the oatmeal down to 1.5 cups, too but I think it could have used the extra "filler" because my cookies came out flat and delicate if undercooked even slightly (I usually prefer cookies undercooked but these were better with brown around the edges.) If you want a less flat cookie substitute some shortening for some of the butter. Too bad Hillary doesn't have a good recipe for politics.
My kids and I made these cookies together. They are some of the best chocolate chip cookies we've made. We all highly recommend these to anyone who is a chocolate chip cookie lover!!
this is the only chocolate chip cookie I make now. it is very good!!! I suggest the butter flavor shortening.
* Percent Daily Values are based on a 2,000 calorie diet.
Hillary Clinton's Chocolate Chip Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 70
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