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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1188 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! "

169 Reviews for Bev's Chocolate Chip Cookies

06/07/2010
Anonymous

Can't tell them from the originals, except I like the slight oatmeal taste. I agree the sugar could be decreased. I used Becel instead of butter. A keeper

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06/04/2010
Anonymous

I did not find the cookies bind well and once I added choc chips it all fell apart. i have used better recipes.

Comments
06/02/2010
Anonymous

I just made these cookies and they are great! Two substitutions though- I used half wheat and half white flour and I ground in some walnuts when I processed the oats- will definitely make these again!

Comments
06/02/2010
Anonymous

I tried out these cookies, and regretted it later. They weren't terrible, but they weren't exactly to my likings. I wouldn't suggest these. At least not to my friends.

Comments
05/30/2010
Anonymous

This is one of the only chocolate chip cookie recipes that I make anymore. They are delicious and fun to share!

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