Historical November 1993 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
This month’s culinary offering comes from Times Editor Lana Stein.
In recognition of the first anniversary of Bill Clinton’s election to the thankless job of President, we bring you Hillary’s award-winning cookies. Partisanship aside, Consumer Reports recently reported that Hillary’s cookies were voted the best in a major taste test. So enjoy, no matter what your politics! Hillary Clinton’s Chocolate Chips Vegetable oil for baking sheets 1 and 1/2 cups unsifted all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 cup solid vegetable shortening 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 tsp. vanilla 2 eggs 2 cups old fashioned rolled oats 1 12 oz. package semisweet chocolate chips Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda on waxed paper. Beat together shortening, sugar, and vanilla in large bowl with an electric mixer until light and fluffy, Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto baking sheets. Bake for 8 to 10 minutes or until golden. Cool cookies on sheets for 2 minutes. Remove to wire rack to cool completely. Yield: 7 and 1/2 dozen cookies. 67 calories per cookie. Note: This baker substitutes unsalted butter for vegetable shortening and it works well.
Originally published in The Times of Skinker-DeBaliviere, November 1993.
Read this article in the original newspaper issue.
Archival transcription note: Recipe lists two eggs but method does not explicitly instruct adding them. Source method retained, not supplemented.
Original source: SD_Times1993_11.pdf, printed page(s) 5; PDF page(s) 5.
