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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.



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172 Reviews for Bev's Chocolate Chip Cookies

05/23/2010
Anonymous

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!

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05/23/2010
Anonymous

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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05/20/2010
Anonymous

i never knew chocolate chip cookies were so so so great

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05/17/2010
Anonymous

I've made this cookie recipe several times now and they only get better! The first few times I made them without grinding the oats and they were harder to shape. These last few times I've grind the oats like the recipe calls for and I like it that way better. These cookies have become my daughters favorites! Thanks for sharing.

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05/15/2010
Anonymous

These are great cookies...moist. You wouldn't know they were low fat and lower in calories. This will be my go to cookie from now on.

Susan

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