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Clinton Family’s Chocolate Chip Cookies

Clinton Family’s Chocolate Chip Cookies 72.000

Deb Lindsey for The Washington Post

Aug 18, 2016

The Clinton camp first submitted this chewy cookie recipe to the Family Circle First Lady Cookie Contest in 1992; it beat out Barbara Bush's recipe in that round, and also Elizabeth Dole's recipe in 1996.

The original recipe called for greasing the baking sheets; we used parchment paper, which makes for easier cleanup and also helps prevent the cookies from spreading. We also got a greater yield than the 4 dozen indicated.

Make Ahead: The cookies can be stored in an airtight container for up to 1 week.

72 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 72 cookies

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup solid vegetable shortening, preferably at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, preferably at room temperature
  • 2 cups old-fashioned rolled oats (do not use instant or quick-cooking)
  • 12 ounces (about 2 cups) semisweet chocolate chips


Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line a few baking sheets with parchment paper or a silicone liner.

Combine the flour, salt and baking soda in a bowl or on a sheet of waxed paper.

Combine the shortening, brown and granulated sugars and vanilla extract in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until creamy, stopping to scrape down the bowl, as needed.

Add the eggs one at a time, incorporating them after each addition, beating until well incorporated. Stop to scrape down the bowl.

On low speed, gradually add the flour mixture, and then the rolled oats, beating just until incorporated to form a dough that may still cling to the sides of the bowl. Stop and stir in the chocolate chips by hand.

Drop well-rounded teaspoons of the dough onto the baking sheets, spacing them about an inch apart. Bake for 10 to 12 minutes or until golden, rotating the sheets from top to bottom and front to back halfway through. Repeat to use all the dough.

Transfer the baking sheets to wire cooling racks; let sit for 2 minutes, then transfer the cookies to the racks to cool completely.

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Recipe Source

Adapted from the recipe supplied by Family Circle magazine.

Tested by Kara Elder.

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Avg. Rating (102)

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Nutritional Facts

Calories per cookie: 80

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 5mg 2%

Sodium: 40mg 2%

Total Carbohydrates: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 7g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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