I tried these today and was astounded by the results as was my husband. I did take advice from the comments and added 1 cup rolled oats (I did grind it in blender but left some whole pieces) and Craisins. I used organic Rapunzel Whole Cane Sugar (it is unrefined so it still contains molasses); I believe it adds a nice flavor to baked goods. They came out perfect. The cookies have a chewy consistency with a slight crunch! I am looking forward to making them again and again.
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.
176 Reviews for Bev's Chocolate Chip Cookies
I'd made these cookies before and this time I took some modification advice from below and upped the oatmeal to one cup. The cookies were now dryer but nicely chewy. I also found them not too sweet. So when I re-redid them I added 1/4 cup sugar and 1/2 cup coconut milk (this is with the upped oatmeal). They came out very moist and soft and delicious. Highly recommended.
I found these cookies to be easy to make and a tasty treat that the whole family really enjoyed. I did add a full cup of rolled oats in like one of the other reviewers suggested, used only 1/2 cup brown sugar instead of both brown & granulated, and used dark choc. chips. It took around 15 minutes to bake, I pulled them out with the center still a little undone and let them set on the pan for a few minutes to finish cooking before moving them to the cooling rack. Currently am storing them stacked in a plastic tupperware with wax paper between the layers but don't expect them to last through the day!
I used all butter instead of oil and really liked them. I usually like softer cookies but these were fine too. Yummy!
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.