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.
these are great cookies....have them in the oven right now...I added 1/2 a teaspoon black walnut extract...to give them a nutty flavor....I used 1/2 semi sweet and 1/2 dark chocolate chips...I am getting 5 dozen cookies using a heaping teaspoonful....
GOOD JOB Bev!!!!!
The base recipe for these cookies are great! I've made them dozens of times and over time modified them slightly to my taste. First, grind the oats really well (30+ sec in food processor, reversing the rotation every 8-10 seconds). The more you grind the smoother the texture.I also use half unbleached flour and half whole wheat for the same reason. A bit less granulated sugar than called for (1/4c...I'm not a fan of really sweet cookies). And I use egg beaters (or store brand) as an egg substitute. Lastly cut back on the amount of chips but use the mini-morsels as they give you the chocolate chip flavor but distribute better.
These go fast so double the recipe. And they are so much better than the high fat, too sweet Toll House cookies.
Mark
Terrific recipe! I love grinding the oats. I have made the recipe a few times. This last time, I threw in a few teaspoons of coffee and substituted half of the sugar for maple syrup. This sure made for a great taste!
This is the standard by which I hold all chocolate chip cookies. My family and friends all love this recipe. Yummy, yum,yum...
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