Reviewed: Jun. 6, 2011

I made a couple substitutions; whole wheat flour & organic sugar & no almond extract (bc I was out) still turned out super yummy! The 2doz recipe actually 3 doz also.

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Reviewer:

Poket Si2e

Reviewed: May 18, 2011

Love that these don't include the trans fats via butter/shortening like most cookie recipes. I made mine with white choco chips and thought they were really good! They baked up beautifully and I really like the texture. I added butter flavor extract instead of almond and I think next time will up the dose to 2 teaspoons of butter extract just to reinforce a more buttery taste.

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Reviewer:

Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Apr. 13, 2011

Sooo yummy! I was looking for a cookie with oil because I had a serious sweet tooth one night and was out of butter. I only changed a few things... I used 2 3/4 cup flour, 1/2 cup canola oil and 1/2 cup applesauce, and used 2 cups of choc chips (I've made these twice so far and the 1st time with 1 cup there weren't nearly enough chips!) They come out soft and chewy!

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Reviewer:

irismay

Reviewed: Mar. 11, 2011

This is an excellent all-purpose recipe that you can tailor to your heart's content. For example, I used maple extract instead of almond for a nice chocolate-maple taste. I used three teaspoons of maple to get a good solid flavor; adjust to your own taste. I also made a batch with peanut butter chips instead of chocolate just for fun. The recipe is versatile enough that you can do just about anything with it.

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Reviewer:

dwashbur

Reviewed: Mar. 11, 2011

great recipe, made the chocolate chip cookies today and gone on the same day. Thanks for the great recipe. I like the oil better, I used canola oil and great taste.

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Reviewer:

Deanna

Reviewed: Mar. 5, 2011

I was hesitant to make these after reading a few not so great reviews, but gave it a try since I was out of butter and needed a veg. oil recipe. SO glad I did! My family loved them, they were a nice thick cookie, nicely crisp on the outside and chewy moist inside. Our new go-to recipe for sure, and so simple, I'm actually not sure how they wouldn't turn out for anyone. 4 star instead of 5 only because I did make a couple of changes, using milk chocolate chips instead of semisweet, and omitting the almond extract in favor of extra vanilla. And they needed to bake for 13 minutes exactly so a little longer than the 8-10 stated- perfect every time and we've made them on 3 different occasions now. Use nice big rounded tablespoons for best results!

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Reviewer:

lauralee

Cooking Level: Intermediate

Reviewed: Feb. 13, 2011

TERRIBLE! The worst cookie recipe I have ever made, and I have made A LOT of cookies! I like rying new recipes but I regret trying this one!! In the first place they have no taste at all, completely flavorless except for the chocolate chips. The also bake up like bread, they are puffy and bready more like a muffin. Homemade cookies should be soft and gooey. If you'd like to make some flavorless chocolate chip bread then by all means this is the recipe for you but otherwise keep searching!

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Reviewer:

ames1021

Reviewed: Jan. 29, 2011

I tried this recipe because I needed to bake cookies and didn't have any butter on hand. It worked surprising well. They aren't as flavorful as the buttery ones, but I think oil is healthier anyway. I'll certainly keep this on file for future baking.

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