Reviewed: Nov. 9, 2009

I used this recipe when I quite literally had 30 minutes to be at the party I was making them for. Not only were they done in time, but they were a huge it!

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kbwm

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Reviewed: Nov. 8, 2009

*tasty *easy *on hand ingredients *I made it healthier by adding one more egg and substituting 1/2 c unsweetened applesauce for oil. I also baked it for 12 min. *light and delicious!

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margieef

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Reviewed: Oct. 26, 2009

SO EASY AND YUMMY!!

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PatriciaS

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Reviewed: Oct. 15, 2009

I loved this recipe they tasted just like home made cookies. I added 1/2 cups of walnuts to mine. So delicious!!

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Vanessa A.

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Reviewed: Sep. 21, 2009

Loved these cookies, but trying to cut calories, so substituted 1/2 c lowfat plain yogurt for 1/2 c veg. oil. Bake for approx. 12 min. on greased cookie sheet and voila! Recipe made 30 cookies at only 103 calories each! Thanks for the great recipe!

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BonAppetote

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Reviewed: Sep. 10, 2009

I am not a baker much more a cook. Nothing I ever bake turns out right. These cookies are fantastic!! I don't use all the oil usually 1/3 cup is fine. I have made these added a little mint extract to them before. I've also done similar ones with lemon cake mix and a peanut butter version. I work with mostly men and have made bags of them to bring to work. They are gone so fast I could barely get one to go with my coffee. Even my boss stole the rest of the bag to keep in his office.

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lemmon

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 6, 2009

These were good. I used Pillsbury Reduced Sugar Devil's Food cake mix, substituted applesauce for the oil, added 1/4 c fat-free sour cream (because the batter seemed a little dry) & added 1/2 c chopped walnuts. I rolled some in powdered sugar before baking -both were good. The kids liked them and they were easy to make. I've made plenty of cookies from scratch but never a chocolate cookie. Next time I'll try one from scratch & see how it compares.

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Missy

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

Fantastic and so simple. Made no changes and they turned out moist, chewy and oh so delicious. Great cookie for kids to help with, as it is such an easy recipe. Thanks!

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Proud Mom

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: La Quinta, California, USA

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Reviewed: Aug. 31, 2009

easy, moist, chewy & delicious... only used 1/3 cup oil and still really moist!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Aug. 26, 2009

These are the best! My picky husband loved them!!

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Julie

Home Town: Oviedo, Florida, USA

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Reviewed: Jul. 25, 2009

This recipe is so easy! If you want some quick cookies this is the best. I added a little more than the called for cup of chocolate chips and 2 tbsp. of brewed coffee to deepen the chocolate flavor and they were nice and gooey good.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jun. 12, 2009

I think my main issue with the recipe was the vegetable oil. It could be I used a particularly pungent vegetable oil, but the taste and smell completely overwhelmed the chocolate, even after baking. I ended up throwing out the rest of the batter after the first two batches. I gave the recipe another shot though, and used melted butter in place of the oil. They turned out great! They're soft, flavorful, and tasty. Yum.

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Chiru

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Reviewed: Jun. 5, 2009

A yummy cookie...very inexpensive & easy. The only thing I would advise is to stick with the cooking time of 8-10 minutes. The first time I overcooked them b/c it's hard to tell when they're done, so stick with the recipe time. Also, my husband & I prefer to use white chocolate chips...it seems to taste creamier and not as rich. Very good!!

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Ashleigh

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Reviewed: May 28, 2009

These are so good and so easy! I use the sugar free Devil's Food mix, and like to vary the recipe with Reece's pieces, white chocolate chips, or a peanut butter filling mmmmmmm....

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Jules

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Reviewed: May 21, 2009

These are very easy and yummy. I added peanut butter chips and baked for 10 mins. they turned out perfect. I will be making these very often, and altering this fabulous recipe for a long time. Thank You.

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Jennblr14

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Reviewed: May 12, 2009

I's just me and my husband, so i look for recipes that i can half easily. This one worked well. I used 1/3 c of vegetable oil and that was plenty for a moist cookie. I also added crushed walnuts, didn't really measure the amount of them, just poured them in. I added 1/2 tsp. of cherry extract for a black-forest-ish cookie and baked for 12 minutes--they were amazing. the husband ate three in about three seconds. i LOVE them! will definitely make this again ^_^

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Rhosymedra

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Reviewed: Mar. 28, 2009

Holy smokes. I'm in cookie heaven! Reduced oil to 1/3 cup, added 1/2 cup chopped walnuts, cooked 2 minutes longer...sheer bliss. (Almost didn't get to the cooking stage -- my family kept "tasting" the dough!!) Super recipe.

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eatyourveggies1

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Reviewed: Mar. 27, 2009

Baked these for a coworkers birthday. They got rave reviews and it could not have been a simpler recipe. It's a keeper!

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GrilledCheeseGrad

Cooking Level: Beginning

Home Town: Manchester, New Hampshire, USA

Living In: New York, New York, USA

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Reviewed: Mar. 23, 2009

this was a very good cookie recipe. though the oil could be reduced or cooking time lengthened. Overall, my favorite cake-cookie-recipe! GREAT JOB!

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MaddiN.

Cooking Level: Intermediate

Living In: Wever, Iowa, USA

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Reviewed: Mar. 21, 2009

Fantastic! I make these all the time now and get asked for the recipe often. The only changes I make is that I omit the chocolate chips (they're chocolaty enough without them) and when possible, I use melted butter instead of the vegetable oil. For some reason, the oil seems to make it more crumbly. I also like to add in a bit of coffee, a splash of vanilla or a bit of cinnamon if I'm feeling frisky. And since this makes a lot of cookies, I like to bake half the batch for 15 minutes instead of 10, giving me a crunchier cookie and more snacking options. =)

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