Reviewed: Nov. 9, 2009

Outstanding, do NOT overbake! They look a bit raw when they come out but "set up" when cool & melt in your mouth. This recipe is a keeper!

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salgal

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Nov. 5, 2009

I am a cookie fanatic and LOVED this recipe! I have filed this in one of the best recipes I have. I did find it too sweet, so next time I will cut back the brown sugar to 1 cup and see how that works. I used lots of walnuts and milk chocolate, ½ oil and ½ real butter and YUM! I added ¼ teaspoon of instant coffee and they are so rich they didn’t need the coffee but it was good! LOVED this recipe! Thanks for sharing!

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luvtobake

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Reviewed: Nov. 5, 2009

It comes out too sweet for me although I've reduced to 1 cup of brown sugar as some viewer suggested. Anyway, my daughters loved it and its the closiest recipe to Mrs Fields cookies. I'll try this with less sugar next time.

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Jenny

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Reviewed: Oct. 21, 2009

Very Good cookies. The dough is tricky as it is very runny/sticky. I also worried that they were under baked and had to cook them a few minutes longer. Next time I will also cut down on the sugar as I am not a fan of very sweet cookies. These will taste better if you use good quality chocolate chips. Definitely a keeper. Very moist, chewy cookies. Yum!

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Monkey_Pie

Cooking Level: Beginning

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Reviewed: Oct. 4, 2009

Great Cookie. I use this recipe in the bakery department I work in and they turn out wonderful everytime. I deleted the water the recipe called for and followed the recipe the rest of the way. The cookie is soft and chewy and continued to stay that way as it was displayed for sale in the cafeteria. I can't keep them on the shelves. I sell out within 2 days if that! I make jumbo cookies 4oz size, because my customers like large cookies. For variety, when the cookie is cooled I dip half the cookie in melted white chocolate. The cookie takes on a very fancy beautiful look that makes it hard for my customer to resist. Sometimes, I use white chocolate chips instead of the chocolate ones.

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Chuck

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 24, 2009

I baked these cookies according to the recipe. I only omitted the nuts. It didn't taste as good as i expected. I believe the Crisco shortening altered the flavor. But then i checked out chewy brownie cookies on many websites and they all recommend using shortening! I miss the taste of butter in these cookies. So 3.5 stars from me.

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JUICIEST

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Reviewed: Sep. 11, 2009

Following other recommendations, I used butter and omitted the water. I thought they were great out of the oven but they didn't hold up to their "chewy brownie" consistency and broke easily after 1 day of storage in a zip lock.

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debbeeT

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Reviewed: Aug. 25, 2009

I used less sugar--1 cup instead of 1 1/2 cups, and they were still chewy and sweet. Texture was great, but I did have to bake them longer than 7-9 minutes, more like 10 minutes.

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jefame

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Reviewed: Aug. 20, 2009

OMG! these cookies were delicious! I also added some caramel bits. They were chewy and oh so good! My boyfriend is the one who usually bakes!!! I felt like I was an awful baker when it came to cookies and cakes pastries etc... but I was determined to change that. I got myself online and found this recipe and it came out delicious and I am proud of myself. I can too bake yay! My boyfriend ate them up! I was a happy woman hehe. Thanks! -erica

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erica

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Ontario, California, USA

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Reviewed: Aug. 18, 2009

Yum! I followed the recipe as is except I omitted the nuts and replaced 1/2 c chocolate chips with white chocoloate chips. A nice alternative to regular chocolate chip cookies.

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Adina

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Passaic, New Jersey, USA

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Reviewed: Aug. 5, 2009

Awesome. We added caramel bits to ours and when you also do the choc.chips and nuts you end up with "turtle" type brownies. YUM (I used 1/2 shortening and 1/2 butter and omitted the water, and they were perfect in texture)

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HomeMomma

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Reviewed: Jul. 26, 2009

I followed the recipe exactly as written. These cookies are gooey and delicious!! Quick and easy to make, also!

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Kim B.

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

These are so good. I did make some adjustments. I did not use walnuts and I used chocolate chips and white chocolate chips. They were a hit!

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bkristen929

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Reviewed: Jun. 9, 2009

I read all the reviews before making these cookies. I don't know where I went wrong, but I did not care for them.

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NAN3ROC

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Reviewed: Jun. 5, 2009

Yummy!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 10, 2009

Only thing I changed was only had about 1 1/3 cup chocolate chips on hand. These were very yummy!! Glab a glass of milk and enjoy!!

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Snoopynut

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Reviewed: Apr. 16, 2009

Perfect! These cookies were excellent! Although, I used butter instead of shortening and omitted the water. Also, I used white chocolate chips instead of semi-sweet chips. They're still soft and delicious!

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cookieMonster10

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Reviewed: Mar. 23, 2009

this was an excellent cookie! I doubled the recipe and used half real butter, then added 1 10oz pkg. of peppermint chips and half a bag of semi sweet chips! Wonderful!!!!

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Weasie

Cooking Level: Expert

Living In: Milford, Iowa, USA

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Reviewed: Mar. 21, 2009

Quick and easy to make, I used shortening as suggested, consistancy was great. Only problem, is I would definately suggest using less chocolate chips, maybe 1.25 cups.

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Char74

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Reviewed: Mar. 1, 2009

I thought these cookies were absolutely fabulous!! I made them without the water, and with olive oil margerine after reading some of the previous reviews and they turned out perfect. I also used two cups of chopped walnuts instead of the chocolate chips and they were just positively awesome!

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