Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1324 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! "

178 Reviews for Bev's Chocolate Chip Cookies


This cookie is amazing! It is my new favorite! I did use 1 cup of oats instead of the amount on the recipe only because I wanted mine to be slightly more chewy! When I did this the cookies cooked like little hills, so if you want flat cookies when using more oats, flatten them before baking :) This recipe is totally awesome. I love the healthy factor that it brings to the table! They are nice and filling as well! Being only 100 calories it is a great start to a diet too! Really awesome! I will never lose this recipe! :D

Soft and crunchy, tastey, good for you!

My new CCC standard! The only thing missing from these cookies is calories, excess fat and sugar. I kept the oatmeal whole, and added about a cup of pecans/almonds. Do definitely follow the directions about spraying the baking sheets - I got 28 cookies [12/sheet] and used parchment on the 2 sheets, and just sprayed a smaller sheet with only 4 cookies on it - the sprayed sheet cookies were better [the added oil I'm guessing! Wow that "Bev" really knows her cookies! Thanks!


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.

Easy, delicious, and healthy

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

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