In 1992, Family Circle magazine invited wives of presidential candidates to take part in its first-ever cookie cook-off. That year, this recipe beat out then-First Lady Barbara Bush’s oat-less chocolate chip cookies. Mrs. Clinton’s recipe also won the bake-off in 1996 when it bested Elizabeth Dole’s pecan-roll cookies.
How To Make Copycat Mrs. Clinton's Oatmeal Chocolate Chip Cookies
This Copycat Mrs. Clinton's Oatmeal Chocolate Chip Cookies are a chewy batch of mouth-watering delights. Serve this fresh out of the even and feel the chocolate chips melt in your mouth. The moist cookie is so easy to snack on plus we're combining two cookie-filling favorites into one!
Ingredients
- 1 ½ cup flour
- butter, for greasing baking sheets
- 1 tsp salt
- 1 tsp baking soda
- 1 cup solid vegetable shortening
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups old-fashioned rolled oats
- 12 oz semi-sweet chocolate chips
Instructions
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Preheat the oven to 350 degrees F.
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Grease the baking sheets.
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In a medium bowl, sift the flour, salt, and baking soda. Mix well.
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In a separate large bowl, beat together the shortening, granulated and brown sugars, and vanilla extract until creamy.
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Add the eggs. Continue to mix until fluffy.
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Gradually add the flour mixture and rolled oats.
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Fold in the chocolate chips.
- Drop batter by teaspoonfuls onto baking sheets.
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Bake for 8 to 10 minutes or until golden.
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Cool cookies on baking sheets for 2 minutes then transfer to cooling racks.
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Snack on these chewy batch of Mrs. Clinton's Oatmeal Chocolate Chip Cookies!
Nutrition
- Sugar: 14g
- :
- Calcium: 19mg
- Calories: 251kcal
- Carbohydrates: 27g
- Cholesterol: 14mg
- Fat: 15g
- Fiber: 2g
- Iron: 2mg
- Potassium: 124mg
- Protein: 3g
- Saturated Fat: 5g
- Sodium: 158mg
- Vitamin A: 27IU
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