recipe reviews for:

Urban Legend Chocolate Chip Cookies

“You may have heard this story...a woman asks to buy a cookie recipe and is told it will cost 'two-fifty.' She thinks this means $2.50, but then she gets her credit card bill back and finds out it is $250.00. Outraged, she spreads the recipe far and wide to try and get her money's worth. I first heard this story 6 years ago and was given a recipe on a sheet of paper which bore the date '1986.' The supposed originator of the recipe was a well-known cookie company. I have since heard this tale again several times, with the recipe originating from different upscale department stores. True story? Who knows, but it's a darn good cookie. Here's my version.”

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Reviewed: Jun. 10, 2008

yummy, They all got eaten in 2 days... I thought I would make these a little bit healthy, haha so I replace 1 1/2 cups of the white flour with wheat flour and it worked out pretty good, the cookies ended up having more texture but nobody in my family even noticed.

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Meatless Mama

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 2, 2008

A friend asked for these for his birthday. I made these just as the recipe is written...what a dismal disappointment. I was embarrassed to give the cookies to him. VERY very dry and definitely lacking in flavor. Not quite sure why this gets raves. Guess that's why there's all sorts of recipes. Not a recipe I will repeat making, although I am glad I tried it. You don't know until you try.:o)

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SKYEYES aka CookiesInTheJar

Cooking Level: Expert

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Reviewed: May 23, 2008

This recipe was great. To lower fat I halved the recipe and substituted 1/4 c. mashed banana for half of the butter. It was still very soft, moist, and delicious.

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readycooker

Cooking Level: Intermediate

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Reviewed: May 23, 2008

I've now made this recipe twice. The only thing I didn't follow exactly, was I used margarine instead of butter. These cookies are moist and chewy on the inside and crisp on the outside. I love the texture that the ground up oatmeal gives these cookies. This is by far my favorite chocolate chip cookie.

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TK1

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Reviewed: May 19, 2008

This is one of my favoite cookie recipes, I have been using this recipe since 1995! I love the taste and texture that the oatmeal gives, and it makes a ton.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: May 16, 2008

These were so yummy. The rolled oats gave it such a great nutty flavor. Make sure to only cook for 8 minutes or else they get to hard!! I will absolutely be making again.

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bakerontheritz

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Reviewed: May 13, 2008

I thought these were pretty good. I'm not sure about the texture though. I did make a few changes: I used half oil and halg butter, ground old-fashioned oats instead of quick ones, and like another reviewer, increased the baking soda to 1 1/2 tsp and the baking powder to 1 1/4. They still taste amazing though!

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LowfatDANCER

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: May 9, 2008

I LOVED these and so did my friends that were not "cookie" people! I left the oatmeal a little chunky and only use 1.5 c of chocolate chips. So chewy and yummy! The key is to only bake about 6-7 minutes. They will not look done at all but they will harden up after a few minutes out of the oven. They will stay chewy for days this way. I believe this recipe is also known as the Neiman Marcus Cookie.

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Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: May 6, 2008

Yum! I added 1 large bag of M&Ms versus the chocolate chips. Thanks, Rene, for a great recipe!

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Lu loves to cook!

Living In: Seattle, Washington, USA

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Reviewed: Apr. 20, 2008

My boyfriend and I loved these. I didn't change anything. Perfect.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 6, 2008

I make these all the time. Just made them today. We got this recipe back in the 80's when the story was first going around. I bake mine for about 10 min and I use a pampered chef cookie scoop, They arte my husbands favorite cookie.

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BB34

Cooking Level: Expert

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Reviewed: Apr. 3, 2008

These are great!!! Except I didn't feel like grinding up the oats the first time I made them, so I just put in 3 cups of rolled oats with 1/2 of wheat flour, and my neighbors think I should open a cookie store!!! The second time I followed the recipe exactly, and it was still really good the difference was the texture. Anyway, these are perfect!

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funinthesun

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

omg soo good.Ireally dont like choc. chip cookies,but these are GREAT!!!!!! Iike you add walnots or raisins

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Mrs.Hohl

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Greenbush, Michigan, USA

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Reviewed: Mar. 23, 2008

This is one of my favorite chocolate chip cookie recipes. Everytime I make these for someone, they ask what my secret is. I think the finely ground oatmeal adds that nutty flavor, without the coarse texture. When I make these they always come out perfectly. I always use semi-sweet chocolate chunks and milk chocolate chips. I don't really measure the chocolate chunks and chips, I just add it until it looks like there is enough. Everything else I do exactly as stated in the recipe. Seriously, you have got to try this recipe! But be warned, once you make them people will always ask you to make more!

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MICHAELWILD

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Mar. 15, 2008

I have made this recipe many times with great results every time but this was my first time modifying it....so easy to do. I substituted 1/2 of the flour with 1/4 cup wheat bran and 1/4 cup ground flax seed without hesitation. I didn't have 4 oz of chocolate to grate I only had 2oz and they turned out great. I also didn't have the full amount of nuts so I added raisins and coconut...and Scor bits because I didn't have enough chocolate chips. Yummy yummy yummy

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eyezzzcreammm

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

Soooo good! They stay soft!

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Mamarua

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: South Glastonbury, Connecticut, USA

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Reviewed: Mar. 2, 2008

These just didn't cook well the first time. Too crunchy. I think it matters the type of oats. Rolled must be very important, I gather. I tried with steel cut, and I ground them finely but it was like biting into a sand. I tried them a second time, and... they were much better. Subtle peanut like taste. Upping my rating to 4.5.

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Chamomille

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Mar. 2, 2008

Tasty, original cookie. You do need the time for preparation of rolled oats and nuts as well as some type of food processor. I followed the recipe with one exception- I used some mini M&Ms instead of the grated chocolate. The oats really gave a nice crispy but chewy texture. This makes a lot of cookies which is nice b/c we like to bake off a half dozen after dinner sometimes so I was able to roll out a couple of dozen and freeze them. The oatmeal, chocolate chips, M&Ms and nuts really complimented one another. Oh, and mine baked for almost 12 minutes and I let them sit on a parchment lined cookie sheet for a few minutes before placing them on a cooling rack. One more thing- I made the dough in the AM and then baked the cookies after the kids were asleep. Thanks for sharing! UPDATE: I originally gave this 4 stars but had to come back and give it 5 stars because they really are fabulous- even when freezing them and then baking them. This is one of my absolute favorite cookies when I add the mini M&Ms.

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