The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 29, 2012
I am very happy with this recipe. My daughter is allergic to nuts and dairy so using vegetable oil is perfect also after I made this recipe I realized I could substitute vegetable oil for butter in other recipes. Also I used imitation almond extract and they taste very good, my favorite chocolate chip cookies!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 19, 2012
These turned out great when I only used 3/4 cup oil, took out the almond extract, and added 1/3 cup Herseys dutch chocolate. I also left them in the oven 10 minutes and let them cool on the cookie sheet so that the oil and brown sugar finished baking. I made a batch of these along side ones made with butter and everyone liked both. Some couldn´t even tell which were made with butter and which with oil.
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Liz

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 8, 2012
Great recipie! Just chewy enough, I don't like my cookies to be very crispy. There was a bit too much almond extract, I would use half or three quarters of a teaspoon. Also good cookies to experiment with, different kinds of chocolate chips or nuts can be added.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 3, 2012
I'm a cookie monster and had to find a recipe that allows me to eat as many as possible. I had to scour the Internet to find a recipe that used oil.. I read that you can substitute part oil for butter in mostly any ratio you want as long as the wet/dry/fat proportions stay the same as the recipe. I did 1 stick of unsalted butter and about a half cup of vegetable oil. Lessen the amount of almond extract because it takes over! I'd do 1/4 teaspoon almond extract and more vanilla. I also did a little less white sugar and a little more brown. I also added a 1/4 teaspoon of instant coffee since I was using a 61 percent vhalrhona bar ! It really accentuated the quality of the chocolate.. This recipe yielded an amazing flat cookie that was crispy on the edges and soft and chewy in the middle. The more amazing part was that these cookies retained their moisture and stayed chewy for days.. Though it really didn't take me that long to eat em all.. Play with this recipe and you will be soo happy.. It seems like the perfect recipe to get all iron chef and add all sorts of things like chilli flakes? Ginger? Black pepper? Toffee? I'm on a cookie rampage!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 14, 2012
My entire office loved these cookies! Used a little less oil than required (a little more than 3/4 cup). I used olive oil since that all I ever use, but I recommend using veggie or canola oil. Still though, olive oil wasn't bad at all. If that's all you have, use it! Also, I have a lot of Indian friends who don't eat eggs. So, as a replacement, I used flaxseed meal from Trader Joe's. For every one egg, use 1 tablespoon flaxseed meal plus 3 tablespoons cold water. Can't taste the difference at all!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 6, 2012
Not the greatest of cookies. Lacking in flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 25, 2012
Awesome! I, like most of the reviews, had no butter/marg. So I google, Chocolate Chip cookies made with oil!! So happy, so pleased! I added a little "egg"-tra salt, because I am a salt queen :) and I am always low in salt...extra salt with the sugar will bring out more flavor. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 24, 2012
When these were warm out of the oven, I gave them a 3 for flavor, 5 for taste. But the next day they were 5 all around. Great texture and suprisingly not cakey. Will make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 14, 2011
I love this recipe, it's not too sweet and very simple. No complaints from my family!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 20, 2011
I really like the texture of these cookies with the crispy outside and chewy center but the flavor is lacking...I also found it very difficult to keep the chocolate chips mixed with the dough. They kept falling out as I would scoop a spoonful to drop on the pan. I probably won't make these again unless I was in desparate need and ran out of butter.
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