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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1226 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! "

174 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 (1)

87 comments

Anonymous wrote 2 years 22 weeks ago

How can you totally change

How can you totally change the recipe and then post a review for the original recipe?

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
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