Reviewed: Nov. 6, 2007

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.

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Connie

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Reviewed: Sep. 25, 2007

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.

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Jade Andersen

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Aug. 23, 2007

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.

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BFLOCCO

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Reviewed: Jul. 25, 2007

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!

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kittiesarepretties

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jul. 23, 2007

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.

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Muffin Mama

Cooking Level: Expert

Living In: Manchester, Georgia, USA

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Reviewed: Jun. 7, 2007

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.

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TeenageFoodie

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Dec. 29, 2006

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.

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jerseygrlnco

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 13, 2006

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.

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IMCONGEE

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

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Reviewed: Dec. 4, 2006

These were great when they were warm from the oven but once they cooled my family and I were not as happy with them. There was something missing. Not a bad recipe but I will probably not make them again.

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ANGEL207

Cooking Level: Professional

Home Town: Smiths Falls, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Sep. 26, 2006

These looked great and were crispy on the outside and chewy in the inside. Almond flavoring was a little different, I might just use vanilla next time. The dough looked so odd that I was worried about how they would bake, but they looked perfect. Thanks for recipe!

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Sep. 25, 2006

In our never-ending quest to cut margerine out of our diet (we don't use butter for baking), we found this recipe. Prepared exactly according to directions - minus the almond extract - by my 16 year old son, they came out PERFECT. For someone who is not accustomed to the flavor of butter in baking, they are fabulous. The color and texture are great. The batter was a bit "funny", but it all worked out in the oven.

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Tamiri

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Reviewed: Sep. 25, 2006

These are yummy!!! They turn out perfect every time!!!

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: Sep. 10, 2006

This recipe as is produced a very oily batter that needed more dry ingredients to make it the right consistency. I'm not sure how much more past the 2.5 cups of flour I used because I added some little by little. They tasted ok - but I won't try an oil vs shortening/butter/margarine recipe again.

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Cooking in WA

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Reviewed: Jul. 8, 2006

Great cookie if you don't have butter. I added a little extra salt (because I usually use salted butter in my cookie recipes) and used double vanilla (no almond). Turned out perfectly. I still like butter cookies better, but these were a good second place (and less expensive).

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rrrrrrredbelly

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2006

These cookies are okay. I really wanted to love them, but I felt like they were missing something -- maybe more salt? The texture was very good and they looked great.

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Laura

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Reviewed: Jun. 21, 2006

these were good! I was a little wary of using oil instead of butter and I admit that the batter looked a little weird but once they were baked they were lovely, delicately crispy on the outside with a soft, fluffy center... of course they're different from a butter recipe but by no means bad. I haven't tried them cold yet though, so I guess this is based on them being fresh and warm out of the oven (which is near impossible not to like..)

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merlfish

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Reviewed: Jun. 20, 2006

This is a great chocolate chip recipe! I didn't have almond extract, so I just added a bit more vanilla instead. They tasted very rich since there's so much oil in them. In the future I'll try to cut down the oil to the perfect amount. We put in two batches at once and each had a different texture. The heating element is at the bottom and the cookies on the bottom rack had a plain, smooth surface. The cookies on the top rack had a crispy, textured top layer, as well as a crisp bottom layer, with a perfect center. We chose to cook the rest of the batter on the top shelf. For some added texture and nutrition, we added maybe 1/4 cup of oats (we didn't actually measure it) to the last half of the recipe. I preferred the choc chip oat cookies, but both the plain and oatmeal ones were excellent!

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GIRL40165

Cooking Level: Intermediate

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Reviewed: May 1, 2006

Something's missing from these...I tried them because my original recipe calls for butter, of which I am out of at the moment. Definitely not perfect, not the worst, but I will NOT make them again.

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mousie8

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2006

I made a couple substitutions in the recipe - whole wheat flour instead of all purpose, and splenda instead of sugar. That way I can call them "healthy" and eat them guilt free. :)

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Mar. 29, 2006

I don't like using butter in my recipes so this was a great find for me. I used vanilla instead of the almond extract. They're really soft and chewy and delicious.

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sweetlilbaker

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The Perfect Chocolate Chip Cookie

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