I had to keep reducing the baking time, as they were way overdone. 10 minutes was about right, but the cookies were nothing special. They just tasted like sugar. A lot of calories for a mediocre cookie.
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.
178 Reviews for Bev's Chocolate Chip Cookies
I used 3/4 steel cut oats and 1/4 c flaxseed. I put those into the blender to grind them up. I also used applesauce instead of butter. I'm not sure how much applesauce I used, but I had to add more flour to get it to cookie dough consistency. My daughter was helping, so I adjusted it according to her taste. She wanted it sweeter, so I added more applesauce, then I would have to add more flour.
They came out chewy and muffin-like, but they taste great!
These cookies are fantastic just as written but it also is a fabulous base recipe that you can easily modify for variety. I have cut sugar even lower by using Splenda Brown Sugar Blend and Truvia Baking Blend - just remember to use HALF the amount of these substitutes otherwise it is too sweet. I also make a double batch of the cookie dough and freeze it in individual cookie portions. That way when hubby or I want cookies, we can bake just 6 or so and not have extras sitting around - excellent way to portion control sweets.
I made this cookie recipe earlier this evening, and I thought it was excellent! I'm trying to get my family to eat more whole grain foods.
These are even better then the regular home-made ones! After you have these you will never EVER like regular ones with loads of butter again. I substituted plain non-fat yogurt for the butter, cut the salt in half, and added a little more vanilla. They were amazing, I've made them dozens of times, and everyone loves them.