These came out quite good. I did have a problem with the dough being too dry to stick together, so I had to add a bit of milk to make it sticky enough. Mine were also still raw after 8 minutes...i gave them 11 minutes and they were better. They came out nice and crispy on the outside and chewy on the inside. I do find them really too sweet for my own taste, so next time I will probably cut the sugar down by at least 1/4 cup. I did not chill the dough either, and it was fine. One of the best low fat cookies I have made.
I've made these twice. I will say when mixing the dough expect to use your tougher utensils and some elbow grease. I also used honey instead of corn syrup. These are spectacular though! Hard to believe they're low fat. Of course that probably doesn't count when you eat the whole batch in like two days. I know... *snort*
These were fabulous & loved the fact that it does not have any butter. The only changes I made was cut out the granulated sugar, did not add butter extract and baked them for 10 minutes. My family loved them and I couldn't stop at eating just one!!
I think these are GREAT cookies! I made half a batch to mail to my new sister in law for her birthday--but I tried one cookie to make sure she'd like them! I used 1/4 cup Eggbeaters for the whites (made only half a batch!), honey & didn't chill the dough either. I DID find the dough a bit crumbly & needed some "love" to work with. I flattened them so they'd bake a bit better since I used part Splenda for the sugar--and the baking time was right on. They're not the traditional "spread out" Toll House cookie, but I thought they tasted great. I'd probably cut down on the choc chips next time so that the dough is easier to work with but other than that--I think they were great! Thank you for sharing!
These cookies turned out phenomenal. I have tried "Better for You" cookies before and they just got thrown in the trash. I will definitely be making these every week. Thank you for such a great recipe. Perfect recipe.
I personally didn't care for these at all. My BH thought they were okay, he's the main cookie eater. I didn't like the wheat flavor. I would suggest if you want to use wheat for health reasons, use white wheat flour. Healthy without the wheaty taste. The dough was also very very dry. It may have been because my eggs weren't huge. I added another egg white & the dough was much better. I don't think I will be making them again, but if the BH wants them, white wheat flour will be used.
The first time I made these cookies, I made them as posted except I didn't have any butter flavor extract and I used my stand mixer to mix the ingredients. They came out really good. The second time I made this recipe, I made a few changes to tweak it just a bit: I used Pure Canadian Maple Syrup instead of the corn syrup/honey. I reduced the sugars to 1/4 cup granulated and 1/2 pack brown sugar. I substituted oat flour for the whole wheat flour, and once again omitted the butter flavor extract. I also decided to add 1/2 cup of chopped walnuts even though by doing so it would have increased the fat content a bit. We liked the second version better. Thanks so much for posting this recipe. It is so nice to have a good lower fat chocolate chip cook recipe.
I was really hoping that this cookie would taste as close to Tollhouse as possible since I was making them for myself and my spouse and we are both trying to lose weight! These were so darn good, I think I may add pecans to them next time. I didn't have any butter extract and I still think they tasted delicious.
These were fantastic! You get thin cookie chewiness with a fluffy cookie. Ever so good. i didn't have wheat flour, so i made them with white. Turned out a little pale but who cares?!? Oh, i also don't have the patience to chill them for an hour. They were still perfect!!
Outstanding cookies!! I couldn't wait for them to cool an hour in the fridge. I made some anyway. They are excellent!!