I used all butter instead of oil and really liked them. I usually like softer cookies but these were fine too. Yummy!
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.
173 Reviews for Bev's Chocolate Chip Cookies
Two modifications that I found worked for me: First, increase the oatmeal (make sure it is very finely ground) to 1 cup - this produces a thicker and chewier cookie. Also, try dark chocolate chips or chunks - they add a level of intensity to the recipe.
The first time I made these, I read the recipe wrong (1 cup oatmeal) and they were awesome - thick, chewy and a great texture. The second time, I made them as printed, and I found them to be flat and crunchy - still tasted great, but not the style of cookies my family prefers.
One thing I'd like to try next time - half of my family likes cranberries, so I may try half of the batch with a handful of craisins added to the end (in addition to the dark chocolate chips). Even raisins might be good.
These were quick to mix up and easy to bake however I prefer softer cookies.
I printed this recipe because of the vast # of reviews. I have to throw my thoughts into the mix as well. I absolutely love these cookies. They are the only whole wheat cookie I've been able to honestly say I love. In fact, I'd take these over a classic chocolate chip cookie, and that's saying something (I am a true sweets addict, and I have a hard time with "healthified" baked goods). Perfect cookie.
My husband is a cookie monster, but is very picky. We are trying to make healthier choices and this seemed like a good idea for us. We tried them and they tasted like my mother's homemade cookies! We will never buy store made cookies or dough again! AWESOME!
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