I replaced the flours so that it would be gluten free and reduced the oil by 2 tablespoons. still yummyyy. =)!! the oil taste was less pronounced the next day. mmmmm i'm not giving any away. I suggest under baking them slightly too. (duh) heh. =) thanks for the recipe!!!

Many thoughts about this recipe, which is pretty good. Almost certainly the people who disliked these cookies used old, rancid oil to make it. You must use reasonably fresh oil. To improve the flavor, if you have it, you can use a few tablespoons of sesame, almond, walnut, coconut or other nut oils. If you only shop at the grocery store, your best choices are probably corn or peanut oil, although any will work. You could also add one or two Tbsps of melted butter to add a bit of butter flavor without all the saturated fat. Moreover, the fat in this recipe can be reduced a bit without affecting the texture much. Since this is basically a Toll House Cookie recipe that uses oil instead of butter, and butter is 20% water and milk solids by volume, you can reduce the amount of fat by 20%, replacing it with milk or water, and still get a good result. So use 3/4 cup (12-13 Tbsps) of oil, and about 3-4 Tbsps liquid. If you use the fat + water, make the recipe with bread flour, and mix the dough awhile after the flour is added (say a minute), you will have a chewy textured cookie. Whole-wheat flour and some added spices (about 2 tsp mixed) makes a good spice cookie. Adding 2 tsp corn syrup to the recipe (you can use pancake syrup) will help the cookies stay moist and soft.

Just okay. I definitely prefer the taste and texture of butter in chocolate chip cookies but if you are looking for an alternative these are fine.

I love this recipe. The batter is a little oily, but i find it easer to put in the pan. Instead of making small cookies i use my glass casserole dish and spread the cookie dough evenly. They bake perfectly and end up being like a brownie cookie. Very delicious! I use a tad more brown sugar because I like my cookies with that extra hint of brown sugar, and I use smart oil which is a mixture of vegetable oil and olive oil. I also cut out the almond extract. This is perhaps the easiest cookie I have ever made, and delicious wither fresh from the oven or chilled in the fridge.

No flavor, very sticky when handling the dough. The only these thing that favorded these cookies is they looked nice, otherwise, 1 out of a 5.

Truely the best cookie I have ever made. I never had real butter, and somehow the cookies I made (with margarine) always had a bread-like texture or were cracking hard. These cookies are healthy and pretty darned good! I made a batch and it was eaten up by my family in seconds!!

I'm not sure why I'm not giving this a 5 - it is a great cookie! I just need to experiment with some other ingredients to see how versatile it can be - has anyone tried this recipe with oatmeal? I used safflower oil and it was yummy!

These are great! Dough is easy to work with and does freeze well. Could perhaps use more choc. chips, but otherwise better than Tollhouse by far.

We made a huge cookie and put it in for fifteen minutes. It was a little cakey, but still pretty good. Actually, it was even better than my Betty Crocker chocolate chip cookie recipe.

For a chocolate chip cookie made with vegetable oil, this is pretty good. I made the recipe the first couple of times with just veggie oil (soybean). Then, one time I did not have enough veggie oil, so I supplemented with corn oil (about half and half). The cookies turned out even better with this mixture. The corn oil seemed to add an additional level of richness that the cookie didn't have previously. I highly recommend trying a combo of these two oils. I've thought about using all corn oil, but I'm happy with how they are turning out now and don't want to risk it. I also bake on convection bake at 325 and for about 11 minutes. I'm sure the temp and cooking time will just vary from oven to oven.

This is the exact texture of a cookie that I have been looking for! I love the idea of putting some almond extract in it. Since I used about 3/4 bag of Nestle Milk Chocolate Caramel chips and 1/3 bag of semi-sweet chips it gave it such a great mixture of flavor. I think the caramel goes great with the nutty almond flavor. This really is a wonderful cookie!

I just gotta say, this is hands down the yummiest chocolate chip cookie I've ever eaten and the texture is just perfect. My DH and Ds have had to have some every night for a week now. And all I did was mix up the dough and keep it in the fridge for when they ask for them - I made the second batch of dough today. I'm not sure what all these other people are missing - these are great.

These cookies actually came out really good. I admit they probably aren't as good as cookies made with butter, but I only had canola oil so I decided to make these. They came out crisp on the outside and soft on the inside. I also didn't have almond extract so just used vanilla. I will probably make them again using more vanilla extract and chocolate chips.

The Worst Chocolate Chip Cookie I've ever made! I made these because I was snowed in with no butter. I did not eat a single cookie, I knew when I tested the batter that they were horrible. Taste like vegetable oil, YUCK! I guess if you have a limited diet and must avoid butter but I think I'd rather skip the cookie myself.

These cookies came out a lot better than some of the other recipes that I have tried. I like that it is made with oil instead of shortening (which many other recipes call for) because oil is something that is commonly used in my house. I wouldn't know what else to use the shortening for. The flavor for these cookies usually come out very well. I have occasionally had trouble with the chips falling out of the dough, but that happens very rarely. Either way, I've used this recipe at least 15 times now, and I am usually very satisfied with these. They're soft and chewy, and not dry at all.