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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1214 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.



READER'S COMMENT:
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172 Reviews for Bev's Chocolate Chip Cookies

09/08/2010
Anonymous

These are delicious, the oats and wheat flour give them a very nice texture. My teenage boys like them better than the "original". I will never make the full fat - white flour version again!

Comments
08/27/2010
Anonymous

Yes, I almost think these are a little too awesome. The only problem I have with this recipe is that I eat too many of them. They are definitely delicious! I have to work really hard to exert some will power.

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08/15/2010
Anonymous

Used all butter instead of canola oil. Used less sugar and a little less chocolate chips. Turned out perfect!

Comments
08/12/2010
Anonymous

Awesome cookies! I used unbleached white flour and added 3/4 c. walnuts. Best chocolate cookie I've ever made!

Comments
08/09/2010

Outstanding! I followed the recipe exactly, and was rewarded with delicious chocolatey cookies. If you didn't tell someone these were a lower-fat cookie, they'd never know - they taste as good as regular full-fat chocolate chip cookies. Mine turned out crisp around the edges and softer in the center - which I like - but I may try melting the butter next time and reducing the bake time by a minute or two to see if I can get a softer, chewier cookie. These are a definite winner - I made a double batch and after dropping the dough onto the cookie sheets, froze them instead of baking. I bake off a few of the frozen unbaked cookies whenever I need a chocolate fix - this eliminates the problem of wanting to eat them all if you bake them all at once.

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