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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154 Reviews for Bev's Chocolate Chip Cookies

02/03/2012

Anonymous

Disappointed

I did substitute applesauce for canola oil so maybe that was the problem but I wasn't impressed with this recipe. It was okay, but lacked flavor. I wouldn't bother making them again.

Pros: Quick, easy

Comments

01/30/2012

Anonymous

Recommends this recipe

AMAZING!

These were the best chocolate chip cookies i have ever tasted! I used olive oil instead of canola and i didn't ground up the oats. We baked for only 10 minutes and let them sit for 5. They were super moist and incredibly delicious!

Comments

01/25/2012

Anonymous

Recommends this recipe

Wonderful cookies

My 9,6 and 2yr olds loved these cookies. They really couldn't care they were healthy or not, they literally inhaled them. I loved that they were not very sweet and it has the fiber boost with the oatmeal.

Pros: Soft, and chewy. Not very sweet

Comments

01/19/2012

amfleissner

Recommends this recipe

Better the second time around...

I found that processing the oats minimally gives the recipe a great texture and adding an extra 1/4 tsp of salt makes them even more flavorful. The first time I made them they were alright, but the second time around I cannot stop eating them.

Comments (1)

87 comments

Anonymous wrote 1 year 4 days ago

yep, that's the reason! Try

yep, that's the reason! Try half splenda and half brown sugar

01/16/2012

Anonymous

Awesome cookies

the batter is sweet enough that you don't even need chocolate chips! that should cut the calorie too, and also from now on i would just make half of the recipe since it makes a TON of cookies!

Comments (2)