Hilary Clinton's Chocolate Chip Cookies
Yield
1 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
rolled oats
rolled, old fashioned |
|
| 1 | package |
chocolate chips (semi-sweet)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
rolled oats
rolled, old fashioned |
|
| 1 | package |
chocolate chips (semi-sweet)
|
|
Directions
Preheat oven to 350℉ (180℃).
Brush baking sheets lightly with vegetable oil.
Combine flour, salt and baking soda on waxced paper.
Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy.
Add eggs and beat until light and fluffy. Gradually beat in flour mixture.
Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets.
Bake in 350℉ (180℃) oven for 8 to 10 minutes or until golden.
Cool cookies on sheets for 2 minutes.
Remove to wire racks to cool completely.
Makes 7 dozen
