Reviewed: Jan. 23, 2008

I have a recipe for "Neiman Marcus' oatmeal cookies" and these taste quite similar, but do not take nearly the effort. I made them with 1/4 cup applesauce and 1/2 cup margerine, they turned out okay when they are fresh out of the oven, but became a little hard the next day and needed to be warmed up in the microwave.

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CPHOGO

Cooking Level: Expert

Home Town: Dresden, Ontario, Canada

Living In: Lowell, Indiana, USA

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Reviewed: Jan. 16, 2008

These cookies were very good. My kids really liked them. I cut the margarine back to a 1/2 cup and substituted a 1/4 cup of applesauce. I also used a cup of Splenda instead of the white sugar and cut the chocolate chips down to 1 cup. I made 47 cookies which lowered the calorie count down to 70! Very yummy and half way healthy too!

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Mary

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Reviewed: Jan. 15, 2008

Delicious, but very sweet. I think I'll take them out of the oven early next time to make them less crunchy.

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Sharon

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 10, 2008

These cookies were wonderful. My husband who does not eat that many sweets even thought they were some of the best cookies he had ever had. Everyone should give them a try.

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Mrs. Bunny

Cooking Level: Professional

Home Town: Milwaukee, Wisconsin, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Dec. 19, 2007

These were suprisingly good for whole wheat. I didn't use any white flour but I may next time. I also accidentally left out the nuts and I definitely will next time. These are the first chocolate chip cookies that I have ever made that didn't go flat. This is a keeper.

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MGBJERRY

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Reviewed: Dec. 3, 2007

Um, yummm! These were good. I used 1c butter instead of the marg and didn't have walnuts or the pastry flour, but was good with the ww/w flour blend. Will definitely make again. Thought they may be too sweet when trying the dough, but that was just crazy talk- no such thing as too sweet think it was just the texture difference sneaking through vs the traditional choc chip cookie dough. Great recipe!

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Janna

Living In: Appleton, Wisconsin, USA

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Reviewed: Nov. 26, 2007

Not very good. These cookies tasted more like whole wheat bread to me. I followed everything in the recipe except the white sugar. I used white splenda instead.

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SuzyK

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Reviewed: Nov. 17, 2007

These cookie are amazing! my husband loved them. It is so hard to find a good chocolate chip cookie recipe. Especially a one with whole wheat. i will hang on to this one

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Tiffany

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Reviewed: Nov. 7, 2007

Simply a fantastic cookie! I took many of the reccomendations from other viewers -I cut both sugars down to 3/4 a cup each, used all whole wheat flour, cut back on the chocolate chips, and real butter. This is now my standard chocolate chip recipe.

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everydaycook

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2007

I used all whole wheat pastry flour and butter like a previous reviewer, and half the chocolate chips - chewy and yummy!

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janaasher

Cooking Level: Intermediate

Living In: Takoma Park, Maryland, USA

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Reviewed: Oct. 8, 2007

I made it using only wheat flour, like some reviewers recommended and will try it again like the recipe says, because they are good but I would probably like them better if they were closer to the chocolate chip cookies I am used to.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Sep. 15, 2007

Using whole wheat is a wonderful idea. I used all whole wheat. The only problem is that they are far too sweet. Use fewer chocolate chips and less sugar and it would be so much better.

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DIDYASMYLE

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2007

I made these as bar cookies and the dough seemed really dry. I liked the taste, but not enought to try again. Will keep looking for the perfect whole wheat chocolate chip cookie.

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colettenoelle

Cooking Level: Expert

Living In: Roseville, California, USA

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Reviewed: Aug. 2, 2007

Absolutely fantastic. I love to bake with whole wheat flour, and now I have finally found my choc chip cookie recipe. I used only 1 cup Splenda brown sugar and no white sugar. Also reduced chocolate chips: 3/4 c semisweet and 3/4 c dark chocolate chunks. Yeah baby. First sheet was gone in 10 min between my kids and the neighbors' kids. Everyone loved.

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DaniellaMarie

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2007

great!

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rashi

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Reviewed: Jul. 1, 2007

These were scrumdididailicious!Store bought whole wheat flour was all I had, and they were still great!The only thing about the recipes that I changed was that I used all whole wheat flour, and all this did was that it made them a little bit of a darker color. These cookies have a very rich delicious flavor, and you can hardly tell that they're even made with whole wheat!:)

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chelsers

Cooking Level: Beginning

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Reviewed: Jun. 3, 2007

I used 2.5 cups of wheat flour, and 0.5 cup of white, and they turned out fabulous. I also only included 1.5 cups of chocolate chips and added a bit more vanilla. I plan on giving these out as gifts to my neighbors, they were that good!

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Liz

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Reviewed: May 22, 2007

Yum yum yummmm.. I love this one, I tried it before with white wheat, but I found this one with whole wheat and it's even much better!! I followed the recipe as is, didn't use walnuts though, and reduced the amount of butter (or margarine) a little bit, probably by one tbsp. Next time I'll use 1 cup and a 1/2 of chocolate chips instead of two.. I strongly recommend and they came out exactly as I love them; crispy from outside and chewy from the inside..

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Noor

Cooking Level: Intermediate

Home Town: Amman, Amman, Jordan

Living In: Atlanta, Georgia, USA

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Reviewed: May 13, 2007

This is a great recipe, with the added feel-good element of whole-wheat flour. The texture is just perfect when the cookies are fresh. I did reduce the sugar quantities - I used 3/4 c. for each of brown and white sugar. The sweetness was perfect. I also reduced the amount of chocolate chips as suggested by someone. My husband, is not a cookie kinda guy, said that this was the best chocolate chip cookie he had ever tasted. So this recipe is definitely a keeper in our kitchen! Thank you for sharing this recipe.

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VAISHALI

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Reviewed: Mar. 3, 2007

I took the advice of other reviewers and used all whole wheat flour, applesauce instead of margerine, and Splenda brown sugar with a little honey. I also used dark chocolate chips. The cookies come out a little cakey and SO good. My whole family loved them!! Thanks for the recipe!

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