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: Oct. 4, 2007

I see that alot of reviewers really enjoyed these cookies. In my opinion, there were too many chocolate chips, which overpowered the taste of the cookie... and they left an unpleasant aftertaste in my mouth from the powdered oats. Sorry for the bad review, but I'm sticking with my old Nestle's Toll House recipe.

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Sep. 26, 2007

I've heard this story numerous times and have always wanted to try the cookies! They were very good. Of course you could taste the oatmeal in them, but the texture was smoother than a regular oatmeal cookie since the oats were ground. I used unsalted butter and quick cooking oats.

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JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 25, 2007

Wonderful recipe. Surprising and delicious. I have tried other recipes but was never able to get this kind of texture, which I am definitely happy about. I skipped the walnuts and chocolate and just added white chocolate chips; and I reduced the amount of oats as well. It turned out the best, definitely a keeper.

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eternal.happiness

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 29, 2007

Awesome, just made these and already ate four! Great cookie.

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LISA REVALL

Cooking Level: Intermediate

Home Town: Denmark, Wisconsin, USA

Living In: Suamico, Wisconsin, USA

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Reviewed: Aug. 21, 2007

I have been making these for years. Today I used whole wheat flour, and they turned out great. Not too flat, not too fluffy. I have used butter as well as margarine, and honestly I cannot tell the difference in this recipe. (I usually prefer butter in all of my other recipes) They really are great. I saw one reviewer say that she used one tsp of almond extract. I just happened to have some on hand, so I added the almond extract in addition to the vanilla extract. Delicious. I don't care where this recipe originated, just as long as I have it!

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jrr

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

Very good cookies! I've seen this recipe before, and it came from Niemen Marcus.

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Lia

Cooking Level: Expert

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Reviewed: Aug. 10, 2007

These are fantastic just the way it is written. I've made them a few times and every time people say they are the best chocolate chip cookie they have ever had! I agree! UPDATE: I made these again with unsalted butter and 1.5 cups choc chips and they were a lot less flavorful, definitely don't do that.

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Marlys

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Reviewed: Jul. 27, 2007

These cookies are incredible! The oatmeal adds a nice flavor and texture...plus the added bonus of fiber. I packed the dough into a 1/4 cup measuring cup and then inverted it onto the baking sheet (6 per sheet). The cookie remains chewy and has an even shape. They took about 15 minutes to bake. I took them out when they were browned on the edges and the top but still soft in the middle. They set up as they cool.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Jul. 23, 2007

I didn't grind my oatmeal, and grated dark chocolate rather than milk chocolate, using only 1/2 the amount called for. Used pecans rather than walnuts as that is what I had on hand. I guess there are several variations on this recipe floating around. This one tended to get a bit crumbly after the cookies had cooled. Thanks for posting the recipe, Rene!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 17, 2007

I halved the recipe, and ended up with plenty of cookies. I ommitted the grated chocolate because I'm lazy, and substituted dark chocolate chips in order to cut down on sweetness. Would make again.

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DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 25, 2007

Add 1/2 tsp more baking soda to help making them rise more...turned out perfect!

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TIFFANY REAGAN

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Reviewed: Jun. 24, 2007

wonderful flavour! the oatmeal and grated chocolate added dimension to the flavour of these cookies. the texture was a little cakey for my tastes, but this might have been due to my substituting half of the all-purpose flour with white wheat. these taste better after they have cooled down. side note: even my sister, who detests everything made with oatmeal, loved these cookies.

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miglior fabbra

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Reviewed: Jun. 15, 2007

These are the best! I changed a few things though, due to not having some ingredients on hand. Instead of walnuts, I added 1 t. almond extract and instead of the milk chocolate, I chopped up some DARK chocolate. These were gone in two days! Yum! I used a 1 T. scoop for the cookies, and it made 6 dozen+

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KellyTheChef

Cooking Level: Expert

Living In: Hartville, Ohio, USA

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Reviewed: Jun. 6, 2007

I like this cookie. It's one of the best I've made. I got lazy when it got time to shave the milk chocolate and happily discoverd I had some leftover mini-chips in my pantry. You can taste the oatmeal in the cookie without the added texture. It's a real beautiful cookie when it's finished. The only drawback is that I didn't enjoy the taste of the dough as much as the recipes on the back of the chocolate chips. But, that should be a positive because I didn't sneak as many nibbles.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Jun. 4, 2007

i had this recipe years ago and forgot how good they were. seriously, hands down best chocolate chip cookie. the oatmeal is very subtle, it makes you wonder what the extra flavor is but still tastes like a chocolate chip cookie. i make them big and cook them on parchment. i also rotate two pans on two different racks halfway through cooking to ensure perfect tops and perfect bottoms. they get perfectly crispy on the outside and chewy on the inside. make sure you take them from the oven when they look nicely formed and nicely browned but feel undercooked to the touch. if you have to be very careful getting them off the pan you know you took them out on time. as they cool they will be the perfect texture.

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JENRAU

Cooking Level: Expert

Living In: Thousand Oaks, California, USA

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Reviewed: Jun. 4, 2007

I first made this recipe in 1992. I don't bother trying other recipes, my family would revolt! This is the best one all around. The urban legend always makes me laugh.

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BOWNFAMILY

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Reviewed: Jun. 3, 2007

pretty good. will probably make again.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: May 28, 2007

Best chocolate chip cookie recipe ever.

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Rebecca

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Reviewed: May 24, 2007

Made these cookies, but the only change I made was that I used milk choc. chips and chopped them ultra fine in place of the grated milk chocolate. They were absolutely wonderful. I am sure I will make these again. Makes a nice sized batch!

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Jackie ...from...Saskatchewan!

Cooking Level: Expert

Home Town: Bruno, Saskatchewan, Canada

Living In: Eston, Saskatchewan, Canada

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Reviewed: May 22, 2007

These were really yummy. I am always using the same oatmeal chocolate chip cookie recipe and this was a nice change. One that I will keep for sure. I love the oatmeal taste and the sweetness is absolutely perfect. I did not change anything. Definately a keeper! Thank you!

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