Reviewed: Nov. 20, 2009

I printed this out on cookierecipe.com in 2000 and it instantly became my family's favorite cookie recipe. We have probably made this hundreds of times. You can go no wrong...with wheat flour or different types of shortening...it is the best! My grandmother even replaced her Nestle Toll House recipe with this one after decades of making that recipe. Totally recommend this!!!!!

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jdf

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Reviewed: Nov. 20, 2009

I make these all the time now. They hold up well--would travel well.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Nov. 19, 2009

AMAZING!!! My roommate was the one who discovered this recipe online and she makes it once a month. However, every time she makes it the rest of my apartmentmates eat it before I can... so I decided to make it myself. There's no need to change the recipe, it's wonderful as it! Thanks :D

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Tiffany

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Reviewed: Nov. 18, 2009

After adding 1 teas. of vanilla, only 1 cup of chocolate chips instead of 2 and some chopped pecans, these cookies turned out fabulous. I used shortening like it calls for. They are chewy and very tasty. I am surprised at how many they made. These will become a staple in my house.

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Kimmie

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Reviewed: Nov. 16, 2009

I used all shortening (last time I subbed in butter they spread very thin), quick cooking oats, and 1/2 tsp salt. They are still a skoosh salty (but note I also don't regularly overly salt things). Next time, I'll use 1/4 tsp salt in this recipe. The baking soda is salt enough, and activates off the brown sugar...so salt here is only for seasoning. Overall good cookie - crispy outside, chewy inside. They are not thick cookies, and I did bake them after sitting in the fridge for 2 hrs. They settled once out of the oven, but any more baking and they would have been just all crispy.

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AJ

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Reviewed: Nov. 16, 2009

These were delicious. They were easy to cook and they made a nice amount. They would be great for a bake sale because they're very portable without crumbling. I wouldn't replace the shortning with butter because your cookies won't be near as compact and they'd be more crumbly with butter. Yummy

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kraley

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Reviewed: Nov. 8, 2009

I baked the cookies by the recipe and then by the suggested changes and I have to say, you need to tweek this recipe. Mine was 1/2 shortening 1/2 Butter (salted) added 1 tsp vanilla and 1/2 tsp salt. They turned out great.

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Brix

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Reviewed: Oct. 29, 2009

These cookies were super yummy! I changed a few things though--so I won't give them a 5. I used 1/2 shortning, 1/2 butter, added about a tsp of vanilla, added an extra cup of oats, and only used 1 cup of chocolate chips. I thought they were plenty chocolate-y and had the perfect oat-y chewyness after 10 mins in the oven :)

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BLONDIE1426

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Oct. 28, 2009

I have been baking cookies for years and finally found that this is the best recipe for soft and chewy cookies. I changed one thing...I melted 1/2 margarine and 1/2 shortening in stead of 1 cup of shortening. THAT IS THE TRICK to these cookies. Seriously the best Choc chip cookie EVER!

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RochelleGa

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Reviewed: Oct. 20, 2009

Just whipped up a batch. I also added 1 tsp of vanilla, and used 1/2 cup shortening and 1/2 cup butter. Delicious!!

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LOVETOCOOK30

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Reviewed: Oct. 20, 2009

Made recipe exactly as stated and didn't work out AT ALL. The cookies spread and are completely inedible. I don't think I've EVER had to throw out a batch of cookies before.

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michelleb0406

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Reviewed: Oct. 16, 2009

Great cookies-like other reviewers I used 1cup salted butter and 1 cup of shortening. I also added 1 teaspoon of vanilla and cut the salt down to 1/2 teaspoon. Very tasty and chewy with a bit of a crunch on the edges!

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cyrusduke

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 16, 2009

These are wonderful. I'm sure butter or shortening is fine, but I followed the recipe and used shortening. Only change I made was adding 2t vanilla. These only need to cook (in my oven) about 10-11 min.

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robyn

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Reviewed: Oct. 15, 2009

These were great - I used butter instead of shortening and added 1 tsp of vanilla. I use a giant ice cream scoop to make them a uniform size, so it took about 20 minutes to bake. They came out soft in the center and chewy around the edges. YUM!

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uhleah

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Reviewed: Oct. 10, 2009

I thought these were really awesome,but I added about a teaspoon of cinnamon and a teaspoon of vanilla. I also cut the cooking down to 12 minutes and they turned out perfect,nice and soft!Left out chocolate chips too! Thanks for the recipe!! I will use this again and again.

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mothering10

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Reviewed: Oct. 10, 2009

I thought these were pretty darn good. I don't usually make cookies with shortening. This time I had to, as I was out of the Olive oil spread I normally use. Out of brown sugar, too. So I combined a TBsp. molasses with 3/4 c. white sugar. My 'test' batch of cookies came out too done when baked for 15 minutes at 350 degrees. I baked the rest for 12 minutes and they came out great, even though they are flat as pancakes. Nice and chewy, however, I think these could benefit from more oats than called for. I also only had a handful of chocolate chips so they went in along with about half a cup of pitted prunes (that I chopped up in my mini blender.)I'm keeping this recipe for those times when I have no Olive oil spread (I hardly ever have real butter, either.) They are still moist on the second day, too. Thanks for this recipe.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Sep. 24, 2009

These were just "ok" I followed exactly and I think next time I will add Vanilla as others suggested. Also, the Chocolate Chips (2 cups) over power the oatmeal taste, next time I will use less Chocolate Chips, 1 cup should be plenty.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 16, 2009

Really good, I used 1c WW pastry flour and 1/2 c all purpose flour, added some some flaxseed meal and a bit of applesauce and used 1/2 butter 1/2 shortening...really good and chewy!!!

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suzib67

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Reviewed: Sep. 13, 2009

These are delicious. I followed the others by adding 1 tsp of vanilla and only used 1 cup of chocolate chips. I also reduced the sugar to 1/2 cup each of granulated and brown sugar and they are still plenty sweet.

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Brandi

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Reviewed: Sep. 10, 2009

A new favorite. Fabulous made with butter, thinner and more crisp. Also, a combination of shortening and butter works great, and it's great with butterscotch chips.

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kathy

Home Town: Elk Mound, Wisconsin, USA

Living In: Shell Lake, Wisconsin, USA

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