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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1236 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

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 19 weeks ago

yep, that's the reason! Try

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

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 30 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 33 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.

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