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

02/03/2012
Anonymous
could be better

I used Agave Nectar instead of the sugar and they aren't worth the calories to eat. Maybe they would be better with real sugar but I wouldn't serve these to anyone. I won't recommend this recipe to anyone

healthy
Comments (1)

87 comments

Anonymous wrote 2 years 46 weeks ago

I agree, added a titch more

I agree, added a titch more sea salt and careful not to grind the oats too fine. My 2 year old helped make the entire recipe and my 6 year old liked them so much he stated, "Mom you should be a baker!" They're the toughest critics. Pretty great recipe. Used canola oil as listed.

02/03/2012
Anonymous
Disappointed

I did substitute applesauce for canola oil so maybe that was the problem but I wasn't impressed with this recipe. It was okay, but lacked flavor. I wouldn't bother making them again.

Quick, easy
Comments
01/30/2012
Anonymous
AMAZING!

These were the best chocolate chip cookies i have ever tasted! I used olive oil instead of canola and i didn't ground up the oats. We baked for only 10 minutes and let them sit for 5. They were super moist and incredibly delicious!

Comments
01/25/2012
Anonymous
Wonderful cookies

My 9,6 and 2yr olds loved these cookies. They really couldn't care they were healthy or not, they literally inhaled them. I loved that they were not very sweet and it has the fiber boost with the oatmeal.

Soft, and chewy. Not very sweet
Comments
01/19/2012
Better the second time around...

I found that processing the oats minimally gives the recipe a great texture and adding an extra 1/4 tsp of salt makes them even more flavorful. The first time I made them they were alright, but the second time around I cannot stop eating them.

Comments (1)

87 comments

Anonymous wrote 2 years 32 weeks ago

yep, that's the reason! Try

yep, that's the reason! Try half splenda and half brown sugar

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