Reviewed: May 14, 2008

absolutely the best per my 3 kids, ages 10, 7 and 4

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pj


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Reviewed: May 14, 2008

Not the best of the choc. chip recipes I've tried. Followed recipe to the T. Cookies spread while cooking. The first batch was totally flat (and burned). The next batch I took out early and they were still relatively flat. I'm going to keep looking for an awesome recipe. This wasn't it though.

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RSKELTON63


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Reviewed: May 14, 2008

these are the best cookies i ever tasted yummy and soft i had to hide some just so i could have a few my husbain loved them too. I made them as the recipe said and they where good but next time I'm leaving out the nuts and maby put half chocolate chips and half carmel chips.

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Denise

	Cooking Level: Intermediate Living In: Collingwood, Ontario, Canada
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Reviewed: May 14, 2008

These cookies are amazing! I've made them several times now, and each time they turn out perfectly! The only change I've made is to use Ghirardelli dark chocolate chips instead of regular, my bf is a dark chocolate freak - so he **loves** these cookies!

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Kelly M


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Reviewed: May 13, 2008

This really is THE BEST recipe ever. No fail. Just make sure you follow the recipe to the "T," and you'll get nice cookies! I chilled the dough overnight, and they didn't spread for me at all. I also creamed the butter and sugar for a few minutes, makes for a more tender cookie.

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Kate528

	Cooking Level: Intermediate Home Town: Munster, Indiana, USA Living In: Boston, Massachusetts, USA
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Reviewed: May 12, 2008

Used medium pampered chef scoop baked for 11 minutes

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kari

	Cooking Level: Beginning Living In: Oak Grove, Missouri, USA
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Reviewed: May 12, 2008

the first time i made this recipe, i really liked it. this time, though, i couldn't the cookies brown without having them get too crispy. i don't know, maybe it was the oven (a common kitchen oven that some of my friends have had issues with).

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PRPLTRMPT


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Reviewed: May 12, 2008

Followed the recipe exactly except I left out the nuts. I had to bake them for 15 minutes instead of 10 though. Delicious!!

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PamM

	Cooking Level: Beginning Home Town: Loganville, Georgia, USA Living In: Alpharetta, Georgia, USA
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Reviewed: May 11, 2008

Awesome! These are so good and easy to make. I replaced the majority of the butter w/ unsweetened applesauce, used 1 1/2 cups of splenda and 1/2 cup brown sugar, and used 1 cup of ground oatmeal, 1/2 cup of whole wheat flour and 1 1/2 cups white flour and these were still awesome. Thank you!

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J. Tate

	Cooking Level: Intermediate Home Town: Lyons, New York, USA Living In: Wake Forest, North Carolina, USA
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Reviewed: May 9, 2008

This is such a good recipe. This was my first time making home-made chocolate chip cookies. The rec ipe was very easy to follow and cookies were sooooo yummy. I used 1 cup of oat flour and 2 cups of all purpose flour. Adding the oat flour made me feel a little better about eating so many. This is a new family favorite recipe.

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ELBONEYZ


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Reviewed: May 8, 2008

These cookies didn't turn out very well for me. They had a dry, cake like texture and were a little hard. Perhaps too much flour is called for. I'll continue my search for a soft chewie chocolate chip cookie.

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Joseyrose55


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Reviewed: May 8, 2008

These are awesome. Everyone loves them. Have used various chips and nuts, added oatmeal flour, raisins, etc. The recipe holds up under all of the variations.

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smandes


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Reviewed: May 7, 2008

I used butter flavored shortening in place of butter. The cookies were pretty yummy but next time I think I'll try them with butter. Although these were good, I don't think they were the "best" chocolate chip cookies I've ever had.

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chefjen

	Cooking Level: Professional Living In: Lincoln, California, USA
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Reviewed: May 6, 2008

These cookies are amazing...Im addicted!

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Ashley


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Reviewed: May 6, 2008

I dont know what I did wrong but the batch I made wouldnt flatten out, despite the "push" i gave them and was extremely dry. too bad, I was really excited reading all the reviews, I guess this one is just not for me.

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sungmi

	Cooking Level: Intermediate Living In: Killeen, Texas, USA
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Reviewed: May 4, 2008

Yumm!!! Cooks up perfectly, I sat them out for our open house and they were all gone when we returned. They did however take closer to 12-14 min to cook.

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scorpigal

	Cooking Level: Intermediate Home Town: Fort Wayne, Indiana, USA
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Reviewed: May 4, 2008

Absolutely fantastic. We replaced the butter with Chrisco (didn't have any butter) and we substituted another cup of chocolate chips instead of the nuts for a total of 2 cups of choc chips. The recipe made 32 big cookies, which are being eaten as fast as we take them out of the oven - yum!

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ALBIANNE


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Reviewed: May 4, 2008

I can't get enough of these cookies. They work well with dairy free margarine. I've made some variations too, swapping the walnuts for hazelnuts, macademias or cranberries. Perfect every time, think the macademias win though.

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mia

	Cooking Level: Intermediate
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Reviewed: May 3, 2008

Yummy! Also varied with white chocolate chips and cranberries instead of nuts and chocolate chips. Use real butter for best flavor.

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ShaylaSharp


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Reviewed: May 3, 2008

These are delicious! THey were still soft after they were cool but just as the recipe said, they were crispy on the outside. I used half butter and half applesauce and thet were still awewome!

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Christlives92

	Cooking Level: Intermediate
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