Reviewed: Feb. 8, 2001

I made this recipe with a few alterations (semisweet instead of milk chocolate chips, and extra peppermint extract to taste). I took them to a baking contest, and won first prize in the chocolate cookie categories. The mint makes these cookies less heavy tasting than they would be otherwise. There were no kids under the age of 21 present, but all the kids above that age loved them.

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Reviewer:

E_E_THOMAS

Reviewed: Dec. 3, 2003

I made this recipe exactly as stated and it was indeed delicious. My only complaint is that they don't store well. A second attempt with 1/2 cup less oil and one extra egg made them perfect! No more crumbling cookies!!

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28 users found this review helpful

Reviewer:

CJONES1

Reviewed: Dec. 10, 2003

This cookie has a great texture and taste. It seems to fall apart pretty easy though. People really loved the taste. I plan to make these again.

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NORTON21

Reviewed: Aug. 30, 2004

These have great taste, but are very crumbly. Maybe its because I didn't have any wheat flour and just used gold medal flour? I would definitely follow another reviewer's suggestion by reducing oil and adding another egg--that might make it perfect.

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FANCYGSD

Reviewed: Sep. 26, 2004

these chocolate mint cookies are the best! i'm a super fan of gooy, chocolaty things and these definately are both! i did make some alterations, though, i don't know how much they affected the outcome- i had the recipe scaled to make 48 servings; i used only 1/2 teaspn salt, 1/3 cup vegetalbe oil, 3/4 cup light brown sugar, and a little over 1/2 cup white sugar, with 1 egg and 1 egg white; 2 teaspoons peppermint extract; and used about 2 cups of semi-sweet chocolate chips. oh and to make sure they were nice and gooy, a baked them for about 7 mins. and only let them set on the pan for about 2-3 minutes. usually i only like cookies when they're straight out of the oven, but these were even addicting after they had completly cooled- i don't know how well they store- they didn't last more than a little over a day at my house!

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Reviewer:

RAQUETCHIC

Reviewed: Dec. 16, 2004

Not a bad cookie recipe. I gave it four stars because they don't store well. I didn't have any whole wheat flour so I used all white flour. Also used semi sweet chips cause that's what I had on hand. Took the suggestion of others and added 1 more egg and less oil as well. Might make again at Christmas but don't think I'd find myself craving them.

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myphillycheesecake

Reviewed: May 24, 2005

I just tried this recipe, and it turned into burned flat blobs. Beings it was a new recipe for me, i made sure to followed it exactly. It seems to me that there was not enough flour in it. I was very disappointed.

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Reviewer:

SCARYGIRL72

Reviewed: May 6, 2006

This recipe is really good if you use 2 eggs instead of 1 and store the batter in the refrigerator when not in use. I took the cookies to a picinic for work and won best cookie! My dad, who doesn't like chocolate, even liked these cookies.

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Reviewer:

iceblue484

Reviewed: Jun. 5, 2008

The flavor of these cookies was delicious. But the texture left much to be desired. They came out flat and crumbly. I followed the recipe exactly. I wish I had followed the suggestion to use 1/2 the oil, and an extra egg, and maybe even more flour? Also should have refrigerated the dough for a bit before baking

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4 users found this review helpful