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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1221 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.



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174 Reviews for Bev's Chocolate Chip Cookies

07/19/2014
Make these all the time!

I make these all the time, and they always turn out great. I grind the oats in the coffee grinder and enjoy the hint of coffee taste. I don't find these crumbly at all.

Today I tried baking both trays together in the convection oven set at 325 for 12 minutes, and they came out perfectly.

Always delicious, consistent texture
Comments
07/11/2014
Anonymous
Delicious

These cookies were really good, though I made some modifications.
I used a whole banana in place of the butter, unsweetened applesauce for the oil (same amount), I used light brown sugar and only added about 3/4 cup of chocolate chips.
They came out great and were delicious ^^

Not too sweet and easy to make
Comments
06/30/2014
Anonymous
fantastic!

The best chocolate chip cookies I've ever made. A little bit of an oatmeal taste/texture compared to regular cookies, but so good. My husband actually finished off the first batch!

Comments
06/30/2014
Anonymous
fantastic!

The best chocolate chip cookies I've ever made. A little bit of an oatmeal taste/texture compared to regular cookies, but so good. My husband actually finished off the first batch!

Comments
05/28/2014
Anonymous
extra chewy

These cookies are so yummy . If you want to make them more chewy you can substitute your butter for the same amour of apple sauce. It taste just the same if you would of added butter. It also makes it a bit healthier.

The sweetness that I enjoy
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