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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1216 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! "

173 Reviews for Bev's Chocolate Chip Cookies

11/28/2011
Anonymous

Best chocolate chip recipe tip is this - never use chocolate chips! Just chop up some baking chocolate with a knife and use those bits of various sizes. Really good, and more surprising!

Comments
11/11/2011
Anonymous
Great go-to chocolate chip cookies!

I have made these several times now, and have yet to be disappointed. This recipe is quick, easy, and awesome in the fact it sneaks in some added grain with the oatmeal. I usually add a little extra chocolate, and have even experimented with adding white chocolate or a combo, but each time it has turned out tasty!

Comments
10/31/2011
Anonymous
Hooray for oats!

I am no longer torn between oatmeal raisin and chocolate chip... we have a new winner.

Delicious
Comments
10/11/2011
Great!!

These chocolate chip cookies are awesome!! My husband and I enjoy a healthy, organic life style, but he craves "bad" things once in a while and asked me to make him some chocolate chip cookies...these are absolutely FABULOUS!!
Before making these, I read the comments and made some changes. First, I increased the oats to 1 cup and reduced the amount of whole wheat flour (I used whole wheat pastry flour), using only 1/2 cup. I also used 1/4 cup Egg Beaters instead of the large egg, 1/4 unsweetened organic cinnamon applesauce instead of the canola oil, and substituted 1/3 cup Splenda for the sugar and 2 tablespoons plus 2 teaspoons of Splenda Brown Sugar Blend for the brown sugar. I increased the vanilla to 1 tablespoon as well. When scooping the dough onto the cookie sheets (which I lined with a Silpat), I used a small 1 teaspoon cookie scooper (this recipe yielded 35 cookies). Due to the Splenda, I flattened my cookies slightly before baking, too (they don't spread out when baked when using Splenda). With these changes, per cookie, the calorie count is 57.7!!!
These cookies are light yet buttery and the extra vanilla with a hint of cinnamon is to die for! Although they are on the small side, these cookies are the best! Like many others, I'm replacing my regular cookie recipe with this one! Great job, Bev!!!

Healthy, Easy, DELICIOUS
Comments
09/23/2011
A Wonderful OOPS!!

I was very leery about making these cookies since other "healthy" cookies I've made before have tasted horrible. But these were absolutely delicious! Everyone in my family loved them. My daughter and her husband wanted the recipe so when I went to give it to them, what a surprise to me when I noticed that I was supposed to add 1/4 cup of canola oil! I completely missed that when I was making the dough and couldn't figure out why it was so dry. So I added a bit of water to the dough and hoped it came out good. They came out excellent and chewy despite my mistake! I also baked these on parchment paper-lined cookie sheets. These cookies have alot of substance to their consistency which we found very filling with just having a couple, not like regular chocolate chip cookies. I'll be making these again, and this time I'll PURPOSELY leave out the oil in exchange for a bit of water again!

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