During the last few months, I have been reporting on many of my index card recipes. These are 5 x 7 index cards with recipes to my past. I had always been fearful that if I lost them I would lose recipes that I could not replace.
As I was copying a few of them into my upcoming posts, a newspaper clipping floated out from in between the cards...Hillary Clinton's Chocolate Chip Cookies. I started to laugh. I think I made them when the Clinton's were in office. I remember them being a little different since the cookie base was shortening (Crisco) and it included oatmeal.
So, off to the kitchen to make some cookies. Before we could get them on the cookie sheets to bake, we were eating the batter. The true sign of a good cookie...good batter. The cookies were sweet and crunchy and before I could save a few, half of them were gone.
I guess since I have entered down the political baking path, I will have to find Laura Bush's and Michelle Obama's favorite cookies and report on those. Then, we can have the great cookie debate.
Preheat oven to 350 degrees F (180 degrees C). Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxed 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 teaspoonfuls onto baking sheets.
Bake for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.
This recipe makes about 4 dozen cookies.