As everyone else has said, this is basically the same recipe on the underside of the lid of the Quaker Oats package. My first batch came out way too flat, even though it still tasted great. I tried again using all margarine, and 1/2 tsp of baking soda + 1/2 tsp of baking powder. I also chilled the dough for about 5-10 minutes before putting onto the cookie sheets. This produced a much more desirable texture. Also ran out of brown sugar, and substituted a half cup of white sugar for the missing amount, and it still came out fine! Tastes great!

Reviewed On: May 26, 2003

Absolutely terrible -- completely cake-like. If you want a cake, then make a cake, not cookies. I threw these all out and started over with a different recipe.

Reviewed On: May 15, 2003

Used margarine instead of shortening, and it came out great! I usually prefer flat cookies, but these have a great consistency--nice and light, chewy and not at all cake-like. Store well for almost a week. I've tried some other recipes, but this one turns out every time--I doubt I'll ever use another chocolate chip recipe again. Thanks Beth!

Reviewed On: May 6, 2003