Reviewed: May 23, 2012

Disgusting. I've tried a few cookie recipes when I was in a pinch and didn't have any butter....bad idea! They never have a good flavor. Also, the walnuts and chocolae chips dont really stick. I had to press them into the cookie to have any chance of sticking. I did salvage the 2nd pan. I sprinkled Saigon Cinnamon on them when they came out. The cinnamon gave it more flavor....cause the cookie doesn't have much of anything. I followed the recipe to a T, I'm just not happy w/ cookies that have no flavor

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Reviewer:

clevercook

Reviewed: Dec. 28, 2011

Easy to make, tasted great, & a fun new shape for my cookie trays. I used mini chips & no nuts. Thanks!!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Sep. 3, 2011

I found these cookies to be bland, probably because it calls for vegetable oil instead of butter. This is basically the Toll House Cookie recipe cut in half and substituting oil for butter. I would just do the real Toll Recipe with butter and use a pizza roller to cut my sticks with.

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Reviewer:

Stan

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Reviewed: Aug. 19, 2011

Fantastic. These are easy to make, even with the "help" of a four year old. I doubled the vanilla and it was superb. My daughter asks daily if we can make more cookie sticks.

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Reviewer:

contestqueen55

Reviewed: Aug. 4, 2011

Easy, simple, delicious and definitely satisfied a late night craving! I used canola oil since that's what I had on hand and I baked a few minutes longer since I made mine a bit thick. I used a pizza cutter to slice into strips. Fantastic with a glass of milk! I didn't have any walnuts but will certainly add them next time (or even pecans)!

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Reviewer:

SUNSHINE6420

Cooking Level: Expert

Reviewed: Jun. 25, 2011

i didn't really care for these

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Jun. 13, 2011

These cookies were alright. It's true they were fast and good for a quick snack. I may make them again when I don't feel like doing too much preparation. I think I will just always prefer drop cookies, but this is perfect for anyone who loves crunchier cookies.

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Reviewer:

Rach3000

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

Reviewed: Apr. 8, 2011

they taste great but why not just put the chocolate chips into the batter while mixing it? i did so and my first batch has turned out great!!! one thing was that it took me definitely more than 15 min... ;-) oh and i also didn't use actual chocolate chips, i used "Frey, Noir special 72% cocoa" which i diced, i didn't use a whole cup either oh chocolate either...i just poured it in till i thought it was too much...i think i used about 1/2 cup of chocolate...

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Reviewer:

SamIam

Cooking Level: Intermediate

Reviewed: Feb. 18, 2011

Loved this recipe because it was so easy to convert to a gluten free and dairy free recipe since it uses oil instead of butter. It was just what I was looking for, thanks!

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Reviewer:

Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

Reviewed: Feb. 5, 2011

So quick and easy, they smell delicious and they are crispy and chewy, my favorite! I have a vegan son so I substituted 3 tblsp applesauce for the egg and put just chopped nuts on one half, chocolate chips and nuts on the other. Yum! Thank you!

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