Reviewed: Dec. 11, 2011

I really enjoy these! They are quite sweet, and it was a little difficult to keep the chocolate chips in the dough, but overall, they were excellent! I used olive oil instead of vegetable oil, and they seemed to work just fine. I had to bake them for 12-15 minutes, because I made them a little larger than walnut size.

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Reviewer:

angicals

Reviewed: Apr. 6, 2011

these were so tasty. They were sweet enough, so i didnt roll the in sugar. Also, i didnt have mint chips. So i used semisweet chips and added mint extract. Very tasty.

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Reviewer:

kristin

Cooking Level: Intermediate

Living In: Cornwall, Ontario, Canada

Reviewed: Jan. 16, 2011

mmm... Very delicious! I substituted 3/4 C of butter for the oil. Might I say, it was very delectable. (:

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Reviewer:

sydvicious

Reviewed: Dec. 16, 2010

This is the exact same recipe that I've been making for many years. It's one of the best holiday cookies that I know of!

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Reviewer:

Anastasia

Reviewed: Dec. 7, 2010

These were good, however I recommend using only one cup of chocolate chips - it was really hard to work in the the full two cups, I ended up taking out about half of them. Also, note that the cookies will retain their shape. I flattened them with my palm before baking them. Also, put 1 tsp of mint extract in place of using the mint chocolate chips, just used regular chocolate chips instead. All in all, one good cookie!

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Reviewer:

toivosgrl55

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: California, Maryland, USA

Reviewed: Dec. 4, 2010

These cookies were interesting to make, I don't think I ever made cookies with oil and I don't think I ever will again. They were really too soft to roll into ball and after baking the first tray they got really sticky. I found they tasted more like a weird cake then cookies. Sorry but I don't think I'll make these again, probably just make my regular chocolate chip cookies and add the mint chocolate chips. Oh and I got 72 cookies using a tsp.

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Reviewer:

Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

Reviewed: Dec. 2, 2010

These cookies are OK. I took someone elses suggestion and only used 2/3 cup oil, if making them again I would use the full 3/4 cup. I also substituted in almond extract for the vanilla. The cookies don't really spread out when baking, so I flattened them a little bit with a glass. As far as taste goes, these are great. They are a pretty light, delicate cookie. I'd probably make these again.

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Reviewer:

Giggles08

Reviewed: Oct. 21, 2010

Dry, and too sweet. I love sweet things, and these are just too much, batter is basically there to hold the mint chocolate chips, and there are too many of them.

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Reviewer:

CJsMommy

Reviewed: Aug. 15, 2010

Not a bad cookie, but not my favorite...

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Reviewer:

Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

Reviewed: Jun. 18, 2009

My hubby said that these cookies were okay, too moist in the middle. The only thing I did different then the recipe was to use green colored sprinkles instead of white sugar to roll the cookies in before I cooked then. I also found the dough didn't stick well to the chocolate chips.

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