Reviewed: Feb. 15, 2009

I used all whole wheat flour and added a bit of apple sauce because the dough seemed a bit dry. These were fantastic.

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Reviewed: Feb. 15, 2009

AWESOME COOKIES! I usually try to make things as healthy as possible, so I made these with Smart Balance Butter Blend (stick type spread)instead of butter, Splenda instead of white sugar, and organic brown sugar. I used only half the amount of chocolate chips called for, and the full amount of chopped walnuts. Next time I will cut back even more on the chocolate chips. The dough was so thick that I had difficulty stirring it with my wooden spoon. I was tempted to add another egg, but I'm glad I didn't as the cookies turned out so great. I flattened them just slightly before baking. They spread out to about double their size, so don't put them too close together. One other thing is that I noticed a big difference between my two insulated cookie sheets. One has a dark brown no-stick finish and the other has an aluminum colored finish. This probably doesn't have anything to do with the recipe, but the dark finish produced a MUCH nicer cookie.

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Sunshine

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

Reviewed: Feb. 11, 2009

I hesitated to write a review after tasting these when they first came out of the oven because, honestly, they didn't live up to my expectations, and thought I would not be making these again. I am glad I hesitated. Upon trying these the next day, I deemed them "worthy". They are thick and chewy and rich, and better the next day! Kids devoured them too.

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Reviewer:

Maureen

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Reviewed: Feb. 8, 2009

We all really enjoyed these. I tweaked the recipe a bit: I only had regular whole wheat flour, so used that in place of the whole wheat pastry flour. Instead of 3/4 cup margarine, I used a 3/4 cup measurind cup and added half melted butter and half applesauce to make 3/4 cup. I added the two cups of chocolate chips, but next time will add a little less. And lastly, I baked as cookie bars in a jelly roll pan. 375 degrees sounded too high, so I baked at 325 degress for about 20 -25 minutes (don't overbrown!) Thanks for the recipe - I feel like it was a more wholesome treat for my family.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

Reviewed: Jan. 25, 2009

This recipe is excellent!! I am admitably the worlds worst cookie baker, but this recipe turned out great, even for me! The only changes that I made was I substituted applesauce for the margarine, Splends for Baking for the Sugar and used ALL whole wheat flour. My family loved them! They were light and cakey! yummmmm

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H2Mommy

Reviewed: Jan. 24, 2009

This recipe worked great! The cookies came out beautifully! I made a few adjustments to help it become a healthier snack: I used apple sauce instead of the margarine. Also I used 1/4 cup sucanut instead of the white sugar and substituted pecans for the walnuts. I also added more vanilla and butter and coconut extract to help cover the wheat and sucanut flavor. The result was delicious and even with using dark chocolate chips, (60%) I will probably cup back more of the sugar next time. They're plenty sweet enough for my family and my tastes. Thanks for the great recipe!

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Blue Jay

Reviewed: Jan. 16, 2009

I've made these a couple times now and both times I did as others suggested and used all whole wheat flour...everybody LOVES them!!

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 14, 2009

I would have given 5 stars if i would have followed the recipe exactly. I know this recipe wasn't "for" me with my store bought flour but I used all whole wheat store bought flour and they were perfect and wonderful. This is my new chocolate chip cookie recipe, thank you!

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LeslieMetze

Reviewed: Jan. 11, 2009

a more nutty texture- and we didn't use any nuts. I used my wheat grinder and ground some soft white wheat on the finest setting. very comparable to a regular cookie recipe!

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TRICIAJONES

Reviewed: Jan. 4, 2009

Thank you for the idea, but it didn't really work for me. The ones I took out after 8 minutes were ok, but the others I let cook for longer than that were rock-hard crispy. Maybe that was my oven, but even with the cripsy factor, the first day, everything tasted fantastic. In fact, the dough tasted great (yes, I know I shouldn't be eating the dough). But, more than one day after cooking . . . not good. So hard and not very appetizing. I will try to make some changes and see if I can modify it to work out for me.

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