In 1992, Hillary Rodham Clinton caused quite the stir by making the following statement:

"I suppose I could have stayed home and baked cookies and had teas, but what I decided to do was to fulfill my profession, which I entered before my husband was in public life."

Well, I was one of those cookie-baking stay-at-home moms who took significant offense to her seeming dismissal of our work as less than important and a waste of her time. But over the years, my annoyance has been tempered... somewhat. In fact, it's dissipated to the point that I am here to acknowledge Hillary's birthday today by baking a batch of cookies from her own family recipe.

After this incident, Family Circle magazine leapt into the cookie-baking fray by sponsoring a recipe contest between the spouses of the Democratic and Republican presidential candidates each election year. Each woman — 'cause they're always women — provides a recipe for cookies, and readers theoretically bake a batch of each to compare them before voting... yeah. Even with regard to cookies, you know folks are still voting along party lines!

Hillary rose to the challenge that she'd instigated by offering a recipe for oatmeal chocolate chip cookies, which competed with Barbara Bush's family favorite of plain ol' chocolate chip cookies. Margot Perot, Ross' wife, had been invited to compete too, but did not toss her spatula into the kitchen.

These cookies, I have to say, are really very good — they deserved their win! They rise nicely instead of spreading, they're tender, and they've got a really good flavor, which surprised me. I followed the recipe exactly, rather than using butter or cinnamon or nuts, which I would normally have added to compensate for the Crisco.

I have to say that, while I've never voted for her, I would definitely vote for Hillary's cookies if given the chance.

Hillary Rodham Clinton's Oatmeal Chocolate Chip Cookies

1 1/2 cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 12-ounce package semisweet chocolate chips

1. Preheat oven to 350 degrees. Grease baking sheets.

2. Combine flour, salt and baking soda on waxed paper.

3. Beat together shortening, sugars and vanilla in large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.

4. Drop batter by well-rounded teaspoonfuls onto baking sheets. Bake for 8 to 10 minutes or until golden.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.

Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.