Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1337 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.

"Love this recipe! "

185 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!

Quick, Easy, Relatively Healthy, Family Loves Them
Yummy !

I used all butter instead of oil and really liked them. I usually like softer cookies but these were fine too. Yummy!

Cookies disappear fast - make a double batch! But try the modifications below!

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.


Healthier cookie, so I don't feel as guilty making these.
Not my favorite

These were quick to mix up and easy to bake however I prefer softer cookies.

Comments (1)


kristenlang93 wrote 4 years 38 weeks ago

If you use more oats, they are softer in the center :)

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