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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1294 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.



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176 Reviews for Bev's Chocolate Chip Cookies

12/01/2010
Anonymous

Based on the comments here, I tried this recipe, and all the rave reviews are in no way exaggerations. These cookies are wonderful, and this is my new favorite cookie recipe. I've substituted both craisins and raisins for the chocolate chips, and the cookies were just as delicious. Thank you for this recipe!

Comments
11/29/2010
Anonymous

These cookies are great! I recommend adding 1 Tbsp of orange rind - I tried it and now i'm addicted!

Comments
11/15/2010
Anonymous

I substituted homemade cinnamon applesauce for the oil (simmer one gala apple cut in thin slices in a bit of water with cinnamon then puree into applesauce) and upped the vanilla to a full tablespoon. These cookies turned out amazing and soooo delicious! My husband doesn't love chocolate like I do, so I made half the batch with chips and half without. Yum, both versions were really really good. Thank you!

Comments
11/08/2010
Anonymous

These were awesome! Loved the flavor of the oats and the texture was soft but not too chewy! I used bittersweet Ghirardelli chocolate chips and added 1/4 teaspoon of cinnamon.

Comments
11/02/2010
Anonymous

Loved them! The only changes I made was to substitute the oil for applesauce and added some flax seed- Crossing my fingers for my kids to like them as much as I did! Thanks for the recipe!! :D
Maria.

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