Bev's Chocolate Chip Cookies

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

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.

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157 Reviews for Bev's Chocolate Chip Cookies

10/15/2010

Anonymous

These are very good - taste wonderful and look beautiful. I don't think I will ever make chocolate chip cookies any other way!

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10/09/2010

hairyjr

OMG these cookies are fantasic. Followed the recipe exactly but added 3/4-1 cup chopped pecans and used Hershey's peanut butter and milk chocolate chips.Cooked about 13-14 minutes. I'm making another batch today. My new favorite chocolate chip cookie recipe. Best one I've made.

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10/07/2010

Anonymous

I absolutely love this cookie recipe!! It is my family's favorite chocolate chip cookie recipe. My kids love them. And I like it because it's healthier. I use a mix of whole grain flours - whole wheat, spelt, quinoa, ground flax, almond meal, soy flour (I keep a big container with a mix of flours that I use for baking). I use oat bran instead of the oatmeal, or if I do use oatmeal, I don't grind it, I just throw it in. I use Earth Balance spread for the butter. Sometimes I add chopped walnuts, which is really yummy, but I have to grind them up to hide them from the kids. Adding ground walnuts makes the cookies even moister. This is a great chocolate chip cookie recipe!

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10/07/2010

Anonymous

Great cookies! Made them just as the recipe calls for except that I used mini chocolate chips which dispersed throughout the batter very well. This is a keeper and will be a regular in our house!

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