You may or may not be old enough to remember the little blip about this recipe. Talking to Nightline’s Ted Koppel on March 26, 1992, Hillary Clinton said, “I suppose I could have stayed home and baked cookies and had teas, but what I decided to do was to fulfill my profession which I entered before my husband was in public life.” This innocent statement raised the shackles of stay-at-home cookie-baking moms (and others), but everyone wanted a recipe!!
- 1½ cup unsifted all-purpose flour
- 1 tsp. sea salt
- 1 tsp. 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-oz.) package semi-sweet chocolate chips
Preheat oven to 350°F. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening (I suggest substituting butter or lard), 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 teaspoons on to greased baking sheets. Bake 8 to 10 minutes or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.
