Great taste and very easy to make!
Bev's Chocolate Chip Cookies
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.
174 Reviews for Bev's Chocolate Chip Cookies
I made two big cookies in my toaster over and they turned out quite soft. Maybe those who like softer cookies should try one big one! I didn't use the blender. Just creamed everything together and added the wet mix to the dry mix. I had to use whole wheat pastry flour instead of the oats...I found I had no oats while I was mixing them up. We loved this!!
This may be my new base cookie recipe. It has the right amout of spread and softness. I did use all brown sugar and may cut back a little next time. I made a batch with a good handful of mini chocolate chips and a batch with cinnamon chips. I think next time I might do dried cherries or candied ginger. Like virtually all the EatingWell recipes I've tried, this is a keeper.
I hardly ever make comments, but this recipe has inspired me! I tried using flax meal instead of the ground oats and the texture is most delightful. I also used 1/2 cup butter instead of the butter oil mix, well, because I like butter :) I thought they were definitely sweet enough - I might even use a little less sugar next time. Seriously though, I think these are the best choco-chip cookies I've ever made! yum....
Good stuff! I substituted the oil with apple sauce and subbed the oats with milled flax (mostly because I was too lazy to ground up the oats) and it still turned out great! It's so nice to eat cookies that doesn't leave an oily film on your hand and a ton of guilt on your conscience...esp when you're dieting. Even my kids and husband approve. Thanks for the recipe!