Hillary Clinton's Chocolate Chip Oatmeal Cookie

This recipe became famous during the 1992 presidential campaign when Family Circle magazine pitted Hillary Clinton’s cookies against Barbara Bush’s in their traditional cookie bake-off. It’s been a go-to chocolate chip oatmeal cookie recipe ever since.

Shortening instead of butter is the key choice here. It keeps the cookies thicker and chewier because shortening doesn’t spread as much as butter in the oven. A full cup of firmly packed light brown sugar alongside white sugar gives them a toffee-like depth, and two cups of old-fashioned rolled oats add a hearty chew that standard chocolate chip cookies lack.

Beat the shortening, sugars, and vanilla until truly creamy before adding the eggs. That creaming step traps air and gives the cookies their lift. Drop by well-rounded teaspoonfuls for small, uniform cookies that bake evenly in 8 to 10 minutes.

Pro Tips

• Use old-fashioned rolled oats, not quick oats. Quick oats absorb more moisture and change the texture.
• Let cookies cool on the baking sheet for 2 minutes before moving them. They’re soft and fragile when hot.
• Pull them at the 8-minute mark for chewier cookies, 10 minutes for crispier edges.

Variations

• Swap shortening for butter if you prefer a richer flavor and don’t mind slightly thinner cookies.
• Add ¾ cup of chopped walnuts or pecans for a nuttier version.
• Use dark chocolate chips or a mix of milk and semi-sweet for a different chocolate profile.