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: 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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angiem78

Cooking Level: Intermediate

Home Town: Lethbridge, Alberta, Canada

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Reviewed: May 18, 2007

I'm NOT a huge chocolate chip cookie fan, but these were the best cookies I'd ever had. The 3rd time I made these though, they were SO dry and just not that good. I think it was because the first 2 times I didn't take the butter out of the fridge early enough so I melted it in the microwave - didn't do it the 3rd time. I also leave out the grated chocolate every time. These cookies are awesome. If you read reviews that say otherwise, it's because they did something wrong, trust me!

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brandee1027

Cooking Level: Intermediate

Home Town: Auburn, Alabama, USA

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Reviewed: Apr. 27, 2007

The overall flavor was good in these cookies. I used 62% cocoa chocolate chips so they were not too sweet as other reviewers had stated. The cookies were pretty soft/chewy. There was no outside crunch which i like. It might have been the rainy weather though. Overall a good cookie though.

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wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Apr. 5, 2007

I was disappointed by these cookies. The oatmeal taste was overwhelming, so they tasted like oatmeal rather than chocolate-chip cookies. My boyfriend's father really liked them, however.

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Jellena

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 5, 2007

I didn't add nuts and used less chips, and I liked the flavor of the dough with the oatmeal in it. I had to add extra flour but they were still flat.

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2007

This recipe is good, but too sweet for my taste. I converted it to gluten free using Pamelas baking mix in place of the flour. Used Mccanns oatmeal.

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PINEAHEAD

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Reviewed: Mar. 22, 2007

After finding this recipe, I just finished making a batch. I was sorry to see this method is not the exact method -they came out very dry. I made them step by step according to the recipe, including mixing method. After I baked one batch, and saw how dry they tasted, I mixed by hand one more whipped egg to the remaining batter. They came out much nicer. So, maybe try your batch with three eggs from the beginning. Also, be careful not to add extra graded chocolate, they become too sweet. (If you can imagine that)

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Claire Rose

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Reviewed: Mar. 16, 2007

These were just okfor me, after reading all the reviews, I hafta say I was a little dissapointed. I baked on a "stone" cookie sheet, hat to add 2 minutes to cooking time.

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Mar. 16, 2007

This recipe is absolutely the best. I've doubled it in the past (which makes a LOT of cookies) just because they're so good. I use all brown sugar for a dense cookie - for amazing cookies that you could actually picture buying at a bakery, try this: use a 1/4 cup measurement for BIG cookies. Bake them at 400 F for 7-9 minutes until lightly browned. Take them out and let them cool completely on the sheet, and then for a couple hours on the rack. They won't be great right out of the oven - too mushy - but when they cool, they will be SOFT, THICK, DENSE, and CHEWY! People RAVE over these! Oh, and you MUST not leave out the milk chocolate!

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Maegan

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Reviewed: Mar. 13, 2007

Well not thrilled. I am still looking for that perfect cookie. I didn't add the oats, but everything else I did the same. Not sure that could of added to give it a 5 star. Mine came out flat.

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EmmaandAvasmom

Cooking Level: Expert

Home Town: Santa Maria, California, USA

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Reviewed: Mar. 6, 2007

Not the best, but pretty darn good. I omitted the nuts, because of my picky husband

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SWEETCAROLINE88

Cooking Level: Expert

Living In: Pocatello, Idaho, USA

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Reviewed: Feb. 20, 2007

These were great! Super moist and full of flavor. I really liked the oatmeal ground up, it gives an extra special flavor without having the "chunks". I baked mine for 9 minutes, 6-8 was too little time. I also did not add the nuts. Thanks for the great recipe, I will use it again!

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Anne S.

Cooking Level: Intermediate

Home Town: Brooklyn Park, Minnesota, USA

Living In: Ham Lake, Minnesota, USA

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Reviewed: Feb. 1, 2007

These are the best chocolate chip cookies that I've tried!

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kate2007

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Reviewed: Jan. 31, 2007

It turned out beautiful, but I found I needed to cook mine for a minute or two longer then the directions stated. I added a teaspoon of dissolved instant coffee for a slight mocha flavour. Boyfriend and friends ate them all over one night.

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Halo

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 29, 2007

These are the best ever!Rave reviews every time. Also a great arm workout mixing the dough =D. I omited the nuts since they were a bit pricey. Had I used nuts I would use PECANS. I also added 1/2 tsp more vanilla, 1/2 tsp more of baking soda and 1/4 tsp of cinnamon. I shaped into 1 inch thick balls with my (clean) hands and they formed into the perfectly shaped round cookies. Helps to bake on parchmant paper for even browning and no burnt bottoms. Also I suggest using butter instead of margarine for the flavor.

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Audrey

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Reviewed: Jan. 16, 2007

OMG! These cookies are so good!! I can't stop eating them. I took them to work and they were a great hit, everyone loved them.

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jadaen

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Reviewed: Jan. 14, 2007

Delicious straight from the oven!

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Tanya

Cooking Level: Expert

Living In: Quakers Hill, New South Wales, Australia

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Reviewed: Jan. 12, 2007

Sorry, but I didn't see why these are so great. A good chocolate chip cookie needs to be very sweet, regardless of baked texture (soft or crispy). I didn't find these worth the time or ingredients. I used chopped candied pecans instead of walnuts and the cookie still wasn't sweet enough. A Teaspoon of cinamon improved the recipe, but I won't bother making this one again. I had such high hopes based on all the great reviews. Maybe my gourmet cookie expectations are too high.

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hershpersh

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Reviewed: Jan. 10, 2007

Very good cookie. Rich, simple. Will make again.

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Kath

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Reviewed: Jan. 5, 2007

I'm eating these as I type! Very good. I used the Nestle 62% Chocolatier as the grated chocolate, and it cut down on the sweetness. Great texture and flavor in these cookies. They will be gone quickly, I can tell!

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