Advertisement

Bev's Chocolate Chip Cookies

Spring 2004, The Essential EatingWell Cookbook (2004), July/August 2012

Your rating: None Average: 4 (1249 votes)

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.



READER'S COMMENT:
"Love this recipe! "

175 Reviews for Bev's Chocolate Chip Cookies

01/16/2012
Anonymous
Awesome cookies

the batter is sweet enough that you don't even need chocolate chips! that should cut the calorie too, and also from now on i would just make half of the recipe since it makes a TON of cookies!

Comments (2)

87 comments

Anonymous wrote 2 years 43 weeks ago

Make the whole recipe and

Make the whole recipe and freeze half the dough in single cookie portions in a freezer bag/container. Then bake as many as you like, as you like!

Anonymous wrote 2 years 46 weeks ago

I used real sugar and they

I used real sugar and they did not flatted for me either. The second batch i made i just fletten the cookie before i out them in the oven.

01/02/2012
Good cookies

I made these cookies for my teenage son who is very picky. Him and his friends all loved them.....I didn't tell them they were healthier!

Comments
12/30/2011
Satisfying

I found this recipe and was hesitant. I have to start eating better. At first I didnt read the instructions just the ingredients. I didnt grind the oats. Came out just as good. More satisfying.
No big deal... But my dough mixture came out crumbly. I had to hand roll and flatten the cookies. Is there something I didnt do?

Comments
12/24/2011
What did I do wrong?

I made the recipe as directed except for using Splenda instead of sugar. Is this the reason the cookies did not flatten for me? Hope someone can help me with this.

Comments
12/11/2011
Anonymous
Delicious!

I've looked for a healthy chocolate chip cookie recipes at a lot of sites/magazines, and this is the best one I have found! The hint of oatmeal adds a healthy touch to the whole cookie, not to mention the wheat flour. I accidentally used 1/2 cup of butter (measuring mishap) instead of 1/4 cup and I omitted the olive oil, and the cookies still turned out great! I'll definitely keep using this recipe in the future!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner