Reviewed: Apr. 30, 2009

So good! I'm glad I halved the recipe because these cookies are addictive. Because I didn't have any half-and-half, I used milk. I "chopped" the nuts in the blender, making them a little too fine. My cookies were a little sticky and crumbly but oh, so yummy. Next time, I'll store the cookies layered between parchment paper.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Mar. 2, 2009

For whole wheat, these are a winner. These are very good, but not great. According to my 15 year old son, they are good, but not as good as the cookies I usually make (such as Toll House). I'll definitely make them again, but I'll always see them as a healthy alternative to traditional cookies--not a substitute for.

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SRTPhilly

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Reviewed: Mar. 1, 2009

So good! A very hearty cookie...makes you think you are eating healthy.

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Megan Taylor

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Reviewed: Dec. 2, 2008

Amazing recipe, I'm making it for the third time and my husband with my kids become Cookie Monsters :)). Thank you.

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Sada

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Reviewed: Feb. 23, 2008

I have made a million cookies, and have my favorite recipes... haven't tried a new one in a long time, so this was a big risk. :) These were fantastic! I wanted a cookie with wheat flour texture and density combined with the smoothness of chocolate. This fit the bill. I used 1/2 the amount of regular sized chocolate chips and finely chopped pecans instead of peanuts. Also, I cut the recipe in half, but used two eggs, so they might be a little denser than the original recipe. I will definitely make these again

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Erin Elizabeth

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Reviewed: Feb. 18, 2008

WOW! Finally a yummy, healthy cookie! I have tried for years to make good cookies and never had alot of success! My family loved these and they turned out perfectly! I didn't grind the oats...left them whole. My recipe yielded 65 wonderful cookies and I figured them to be only 115 calories each!!! Healthy and yummy...can't beat that!

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