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.
Bev's Chocolate Chip Cookies
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.
173 Reviews for Bev's Chocolate Chip Cookies
loved this recipe, really versatile, always turns out great!!!
I Converted this to be wheat free and loved it!
Fantastic recipe! We substituted the oats with almond meal and added some fresh banana - and oh my god!!! The ymmiest cookies ever!!!
I love these cookies! They never last long around here.
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