This recipe sounded great because we really wanted cookies and didn't have enough butter left. The dough tasted a little boring, but I figured that was just me being used to butter taste. I ended up having to bake these for almost twenty minutes to get them to a "done" apppearance and taste. They didn't make a cookie shape at all, just stayed how I baked them. Even with a sugar coating, these cookies tasted like boring bread with random chocolate chips. As another review said, it was like the dough was a holder for the chips. I will not be making this recipe again.

good cakey sugar cookie. Used andes candy pieces and reduced to 1 cup. Omitted vanilla and used 1 tsp almond instead.

These were good but I think I'll search for another cookie. Thank you anyway.

A great ladies tea type cookie. I did use the oil (note most that used butter didn't like the cookies) but I did cut it to 2/3 c. to make sure it wasn't oily. Don't bother w/ the vanilla, I used 2 t. of almond flavoring. Much more flavorful. Careful w/ the chips, too many, it gets too minty. Dough was thick but it dropped well (I din't roll them) and made a nice cookie shape.

I substituted 1/2 cup butter for the oil like other reviewers, and it was so dry, so I added 1/2 cup milk and used reeses pieces instead of mint chips, since that's what I had on hand. The dough still was weird so tried to make a big cookie, and wound up making candy bread. Seriously, it was thick fluffy sweet bread with reeses pieces in it. Flavor wasn't bad, but it was difficult to work with, and I dunno if I'll make it again.

Very Yummy. My children loved these cookies and couldn't stay out of them.

Not a fan. Used 1/2 cup butter instead of the oil, consistency of the cookies was alright, but too soft and doughy in the middle when the outside was done. The dough itself didn't have much flavor; it was more like just a holder for the chips. They come out looking funny too, I'd try something else if you're looking to impress.

Yum! Nice and light. I had a bag if white chocolate mint chips and came here to find a recipe to use them in. I had a hard time with the dough being way too sticky to roll ito balls at room temp, so the rest of the dough is currently chilling in the fridge. These particular chips have little red and green non-pareils on them, so the cookies have a festive look to them.

I just love this recipe, it's been a holiday favorite for years for my family.

These are soo delicious! They smell great when they are baking, the whole house had a chocolaty minty smell. I had never made cookies with oil before and was a bit skeptical, especially because the batter seemed kind of liquid when it was all together. I chilled it for a little while and then baked for 10 minutes. I agree with the previous reviewer who felt these were very light. Mine were perfectly done and they were very light. I did not dust them with sugar before baking, it's the only thing I changed about the recipe. I absolutely loved these and they will be added to my recipe box permanently. Thanks for an awesome recipe, Clare!

I used butter instead of oil because that's what I normally use and they came out extremely flat! I'm a little disappointed, but I fear that I had my own errors in calculating them. Also added cocoa powder so as to make the color look better, I may try this again sometime - I just have to be absolutely sure that it won't be too wet!

Oh, yum! Easy recipe with lots of mint flavor. I couldn't find mint chocolate chips so used a bag of Andes mint chips (for cookies). Also, the instructions say "the egg" but there are TWO in the ingredients. Make sure you put them both in! No need to grease the cookie sheet.

These were delicious and I solved the weird color problem with the addition of some cocoa powder. I had requests for the recipe at school!

Really good!

Not a big hit. The oil made the dough really greasy and I found it hard to keep the chips in the dough. Not bad, just not great.

These are so good--and healthier without the butter! Instead of mint chocolate chips (which I couldn't find), I used regular choc. chips with a few drops of McCormick's Mint Extract. mmmmmmmmm! My coworkers love these!

If you like Andes Mints or Mint Choc. Chip Ice Cream ~ You'll love these! In fact, Andes Mints makes their own mint baking chips - which I used and highly recommend (found next to the toffee bits and M&M's in your grocery store). I don't think you need 2c of them though - somewhere between 1 to 1 1/2 cup should be fine (start w/ one cup and add more to taste and texture). However, I did use the full two cups and found these cookies extremely minty *which doesn't make them bad...I'll just cut back next time. However, when I pulled them out of the oven, these cookies had a uncooked (whitish/green tint) look to them. I was worried...who would eat these? They don't even look cooked. Then I got an idea I used on another cookie - I melted some chocolate almond bark (just a couple sqaures of it) and with my spoon, lightly drizzled chocolate criss-crossing over the top. Not only did they look fabulous but tasted great. Any true choc. mint lover can appreciate these cookies. Even my boyfriend who isn't so fond of chocolate mint had his share over the holidays. I'll make these again and again...using my changes or additions. Thanks a ton Clare!