Reviewed: Dec. 30, 2012

This is the best recipe I have found! If you like cookies that are more moist and not dry and crackly or crumbly, use this one :) I substituted butter instead of shortening which seems to be fine. The cook time is tricky depending on your oven...when the timing is right it the cookies are not flat they are more puffy. Enjoy!

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Reviewer:

Corneille

Cooking Level: Intermediate

Reviewed: Nov. 23, 2012

I cut this recipe out of a newspaper when I was in high school. It's been a family favorite ever since.

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Reviewer:

Suzanne

Reviewed: May 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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 8, 2011

I like to substitute butter for the shortening and use half semisweet and half milk chocolate chips. Very good!

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Reviewer:

SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

Reviewed: Oct. 14, 2011

We make a 1/2 batch and use 1/4 tsp (rather than 1/2 tsp) salt. We also add 1/2 tsp cinnamon.

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Reviewer:

DianaB

Cooking Level: Expert

Reviewed: Mar. 6, 2011

I love this recipe. It is my new favorite kind of cookie. The oatmeal makes them chewy and the chocolate chips ooze out of the cookie while it is warm. They are also very easy to make.

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Reviewer:

awesomeness

Reviewed: Dec. 30, 2010

Make sure the shortening is Butter-Flavored, and your cookie will be so much better. Even without it's plain addicting!

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Reviewer:

jphenry

Reviewed: Oct. 12, 2010

I Imagine Bill did loves Hillary's cookies, cause I did too! The only thing I did different was used Milk Chocolate Chips (as I had these) and they came out perfect and delicious!

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Reviewer:

Keith

Reviewed: Jul. 11, 2010

I've baked many types of chocolate chip cookies and this one is the one that I will keep. They are chewy, yet have a slight crisp on the outer edge. With a light baking sheet, mine take 11 minutes at 350. Everyone always tells me that these cookies are the best chocolate chip cookies that they've had. =)

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