I hardly ever make comments, but this recipe has inspired me! I tried using flax meal instead of the ground oats and the texture is most delightful. I also used 1/2 cup butter instead of the butter oil mix, well, because I like butter :) I thought they were definitely sweet enough - I might even use a little less sugar next time. Seriously though, I think these are the best choco-chip cookies I've ever made! yum....
Bev's Chocolate Chip Cookies
EatingWell reader Beverley Sharpe of California contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, she replaces the rolled oats with 1 cup almond meal.
176 Reviews for Bev's Chocolate Chip Cookies
Good stuff! I substituted the oil with apple sauce and subbed the oats with milled flax (mostly because I was too lazy to ground up the oats) and it still turned out great! It's so nice to eat cookies that doesn't leave an oily film on your hand and a ton of guilt on your conscience...esp when you're dieting. Even my kids and husband approve. Thanks for the recipe!
I tried this recipe with a few changes. Instead of the oats I use almond meal, I use olive oil instead of canola and use 2/3 cup Splenda brown sugar blend. I bake them for about 11-13 minutes. Everyone who has tried my version have absolutely loved them. They disappear quite fast. I love these so much better than any store bought brand, including the refrigerated dough kind. They do come out cripsy, so if you are a chewy fan, you may want to pass.
These are wonderful cookies. At first taste, I thought they weren't sweet enough. But they grew on me quickly. I only wish they were less crispy--I like chewy ccc's. But I would definitely make again.
What a great alternative! I substituted unsweetened applesauce for the oil & used 63% dark chocolate chips & baked about 11-12 minutes. I can't wait to experiment adding nuts, wheat bran & other flavors!