These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!

The Perfect Chocolate Chip Cookie

all-purpose flour

baking soda

salt

vegetable oil

brown sugar

white sugar

eggs

vanilla extract

almond extract

chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.


In  a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.


Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Normally I try to make a recipe three times before rating it. I've baked five batches of these excellent cookies. Because they're made with oil rather than shortening, butter or margarine the texture is different but every bit as good. Cookies made with shortening, margaine or butter tend to have crispy or crumbly edges, but when baked properly, these crisp up nicely on the edges also. For those with cholesterol, saturated fat or trnas-fats issues, this recipe is a great find. You are giving up nothing with these cookies. The flavor is excellent, and the texture very satisfying, and the batter freezes well.
I would suggest making a batch but baking just one tray to see how they turn out in YOUR oven, because as we all know, the recipe numbers for temperature and length of baking time vary with our own particular oven. Mine was spot-on, but cookies baked on the lower rack burned a little while upper rack cookies were perfection. I add walnuts, but I assume you can add anything you want, craisins, raisins, coconut, any kind of nut. You can even leave out the chocolate. But who'd be crazy enough to do that?

Many thoughts about this recipe, which is pretty good.  Almost certainly the people who disliked these cookies used old, rancid oil to make it.  You must use reasonably fresh oil.  To improve the flavor, if you have it, you can use a few tablespoons of sesame, almond, walnut, coconut or other nut oils.  If you only shop at the grocery store, your best choices are probably corn or peanut oil, although any will work.  You could also add one or two Tbsps of melted butter to add a bit of butter flavor without all the saturated fat.  Moreover, the fat in this recipe can be reduced a bit without affecting the texture much.  Since this is basically a Toll House Cookie recipe that uses oil instead of butter, and butter is 20% water and milk solids by volume, you can reduce the amount of fat by 20%, replacing it with milk or water, and still get a good result.  So use 3/4 cup (12-13 Tbsps) of oil, and about 3-4 Tbsps liquid.  If you use the fat + water, make the recipe with bread flour, and mix the dough awhile after the flour is added (say a minute), you will have a chewy textured cookie.  Whole-wheat flour and some added spices (about 2 tsp mixed) makes a good spice cookie.  Adding 2 tsp corn syrup to the recipe (you can use pancake syrup) will help the cookies stay moist and soft.

These cookies came out a lot better than some of the other recipes that I have tried. I like that it is made with oil instead of shortening (which many other recipes call for) because oil is something that is commonly used in my house. I wouldn't know what else to use the shortening for. The flavor for these cookies usually come out very well. I have occasionally had trouble with the chips falling out of the dough, but that happens very rarely. Either way, I've used this recipe at least 15 times now, and I am usually very satisfied with these. They're soft and chewy, and not dry at all.

These were okay.  They come out looking very nice, but I too found the taste to be quite bland.  They were very convenient, however, because of the oil instead of the butter.  I probably won't be making these again.

These were great when they were warm from the oven but once they cooled my family and I were not as happy with them. There was something missing. Not a bad recipe but I will probably not make them again.

I love this recipe.  The  batter is a little oily, but i find it easer to put in the pan.  Instead of making small cookies i use my glass casserole dish and spread the cookie dough evenly.  They bake perfectly and end up being like a brownie cookie.  Very delicious!  I use a tad more brown sugar because I like my cookies with that extra hint of brown sugar, and I use smart oil which is a mixture of vegetable oil and olive oil.  I also cut out the almond extract.  This is perhaps the easiest cookie I have ever made, and delicious wither fresh from the oven or chilled in the fridge.   

These cookies actually came out really good. I admit they probably aren't as good as cookies made with butter, but I only had canola oil so I decided to make these. They came out crisp on the outside and soft on the inside. I also didn't have almond extract so just used vanilla. I will probably make them again using more vanilla extract and chocolate chips.

For a chocolate chip cookie made with vegetable oil, this is pretty good.  I made the recipe the first couple of times with just veggie oil (soybean).  Then, one time I did not have enough veggie oil, so I supplemented with corn oil (about half and half).  The cookies turned out even better with this mixture.  The corn oil seemed to add an additional level of richness that the cookie didn't have previously.  I highly recommend trying a combo of these two oils.  I've thought about using all corn oil, but I'm happy with how they are turning out now and don't want to risk it.  I also bake on convection bake at 325 and for about 11 minutes.  I'm sure the temp and cooking time will just vary from oven to oven.

the best cookies in the whole world.  I made this cookie because I didn't have butter in the house.   It is now our standard cookie.   I keep these in the freezer for in 8 minutes cookies.  I spread the dough out on a wax paper coveredcookie sheet and then cut the dough into squares with a knife.  then I place the sheet in the freezer. In about 2 hours I pull the sheet out of the freezer wrap the dough in freezer paper or large zip lock. when you want a cookie, beak off a line of dough squares and prepare.

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!

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!

These cookies have very little flavor.  I think it's better to use butter after all!

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.

We made a huge cookie and put it in for fifteen minutes.  It was a little cakey, but still pretty good.  Actually, it was even better than my Betty Crocker chocolate chip cookie recipe.

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

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.

I actually got this recipe off another website.  That recipe called for 3 full cups of flour and no almond extract.  I followed that one (since I didn't find this one on allrecipes until later).  These were surprisingly good.  Love that I don't have to take out the beater.  One star off since mine did not spread.  Couple of the photos on allrecipes show that their cookies did not spread as much either.  Next time I make this, I will make it with 2.5 cups of flour, and if it spreads more, then I will increase the rating. Edit (8/31/2012, 9/16/2012): I followed this recipe twice now and used 2.5 cups and it spread plenty now!  I baked it at 350 for 11min and it came out perfect - a bit crispy on the outside, soft on the inside.  5stars!

I did not care for this recipe. Substituting veg oil for butter takes the chewyness out of the cookie and just makes them cake like. Additionally, the flavor that real butter imparts is just irreplacable.

Afraid these didn't live up to their name claim. They're not even really very good and thus certainly not perfect. Even the addition of almond extract in addition to the other ingredients didn't salvage the cookies from the lack of oomph and flavor imparted by real butter. They were greasy and lacked a nice texture and flavor.   In my estimation, cookies are bad enough for you that there's really no point in eating them if they don't taste amazing. Just go buy butter and make real cookies, you'll be glad you did.

I read the other reviews about the flavor and used 2 teaspoons of vanilla and nixed the tsp of almond altogether. I also used peanut oil instead of vegetable oil. The first batch of cookies came out great and tasted way better than I expected. With the second batch I added 1 tsp of sour cream. I didn't like the puffy way they came out of the oven with that second batch using the sour cream, but they tasted wonderful, even better than the first ones! I've been searching for a really good chocolate chip cookie recipe and this is it. I don't understand why other people had such a problem with their batter, their other measurements may have been off because this cookie dough has the same consistency as the ones with butter and it's not "runny" at all.

FINALLY!!! I FOUND A CHEWY CHOCOLATE CHIP COOKIE RECIPE THAT RISES NICELY-ONLY DIFFERENCE i DID WAS USE CANOLA OIL THANK SOOOO MUCH FOR THIS RECIPE! I AM SAVING IT TO FAVORITES AND PRINTING IT FOR MY MAIN CHOC CHIP COOKIE REECIPE!!!  I'M SURE GLAD I WAS OUT OF BUTTER AND WENT LOOKING FOR A BUTTERLESS RECIPE! I HAVE BEEN LOOKING FOR 20 YEARS

i'd been looking for a recipe using oil instead of solid fat, and these are a winner every time i serve them. i don't bother with the almond extract, and hold back about 1/4 cup each of oil and sugar, and use a 1.5T scoop and bake on a Silpat. yields about 31 cookies that way.

Had no butter or milk so i though i'd give this recipe a try since I was craving a snack. The cookies were good! Since I didn't have chocolate chips either I just froze up some melting chocolate and cut the pieces into tiny chunks. So i guess this was more of a chocolate chunk cookie. Either way it was still very good. 

(PS. Also: instead of Almond Extract i used Almond Baking Emulsion)

1.Used 3/4 cup of oil + 1/4 cup smooth peanut butter 2.Took out the white sugar. 3. Replaced the AP flour with whole wheat flour.  It was delicious. Crispy on the outside and chewy on the inside! Yum!

YUMMY! Following others' suggestions I added an extra 1/2 cup brown sugar and 2 teasp. of vanilla extract instead 1 of almond. Make sure you cream sugars and oil just like you would butter &amp; sugars, using a hand mixer, for at least 7 mins. Use hand mixer until you add dry ingredients, then use spoon.

These cookies were fairly easy to make. I found that there was too much flour, but maybe that was an error on my part. The cookies were very sweet, and tasted and smelled a little too much like almond extract. I'd recommend omitting that or using less than 1 teaspoon.

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!

When these were warm out of the oven, I gave them a 3 for flavor, 5 for taste. But the next day they were 5 all around. Great texture and suprisingly not cakey. Will make again.

Ok so I added 1 teaspoon of baking powder to rise them a little and "trayed" 1/2 the dough, with the other 1/2 of the dough I added 3 tbsp. peanut butter and 1/2 cup pecans, ended up with 2 types of mind blowing cookies! This is my new "go to" cc chip and pb chip cookie recipe! Thanks :)

this cookie was excellent, very moist, and chewy. i cut the oil to 2/3 cup and added 1 cup flaxseed meal, cut the sugar to 1 1/4 and added 2 T molasses, and i also used carob for chocolate...and it was still excellent!

Awesome! I, like most of the reviews, had no butter/marg. So I google, Chocolate Chip cookies made with oil!! So happy, so pleased! I added a little "egg"-tra salt, because I am a salt queen :) and I am always low in salt...extra salt with the sugar will bring out more flavor. Yummy!

This recipe as is produced a very oily batter that needed more dry ingredients to make it the right consistency. I'm not sure how much more past the 2.5 cups of flour I used because I added some little by little. They tasted ok - but I won't try an oil vs shortening/butter/margarine recipe again.

This is the best cookie, just the right consistency.  I didn't use almond extract, just increased the vanilla.  I have a convection oven and baked them for 10 minutes at 325 degrees.  I flattened them a bit before baking and they were just PERFECT.  Thank you Emily.

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.

These are yummy!!! They turn out perfect every time!!!

This is the exact texture of a cookie that I have been looking for!  I love the idea of putting some almond extract in it.  Since I used about 3/4 bag of Nestle Milk Chocolate Caramel chips and 1/3 bag of semi-sweet chips it gave it such a great mixture of flavor.  I think the caramel goes great with the nutty almond flavor.  This really is a wonderful cookie!

I made these cookies with my boyfriend, after various attempts with other recipes.  And I have to say....that these have been the best recipe so far.  They were by no means bland in anyway, and we will definitely be making them again.  We omitted the almond extract (as we too did not have any) and used double the quantity of vanilla extract. We also added a little more baking soda.  I truly believe that the oil made all the difference to the texture.  I have consistantly been disappointed with a 'cake-like' texture, which have been rather try, but these were wonderfully moist.  A definite recipe for any cook.  I would recommend anyone to try these.  In fact we have eaten them all and are about to make some more this evening! A wonderful find!! Thanks Emily :-)

I love this recipe, it's not too sweet and very simple. No complaints from my family!

Not the greatest of cookies.  Lacking in flavor.

Great recipie! Just chewy enough, I don't like my cookies to be very crispy. There was a bit too much almond extract, I would use half or three quarters of a teaspoon. Also good cookies to experiment with, different kinds of chocolate chips or nuts can be added.

I've tried to make chocolate cookies with several types of fat. Every time I make it with butter, I am not satisfied with the flavour and texture. However, this idea of of using vegetable oil is phenomenal, and I will never go back to using butter for chocolate cookies ever again!The cookies came out crispy on the outside, and chewy and moist on in the inside, which to me, constitutes the best cookie ever! However, I added an extra 1/2 cup of brown sugar based on reading some other reviews. It is really necessary to add that extra brown sugar, because it allows the cookie to form a lovely crust! I gave the recipe 4 starts for the incorrect amount of sugar, but a definite five stars for the idea of using oil!

My kids loved it!  A bit oily, but will decrease the amount next time.

The flavor was bland, the texture was all wrong. Its got to be either butter or shortning ! I would not make this recipe again.

I was curious about the idea of using oil so I thought I would give this recipe a try. I changed the recipe some such as omitting the white sugar and almond extract. And instead of vegetable oil I used coconut oil. I also used whole wheat flour and added walnuts. They turned out amazing! Thanks for sharing- I would have never thought to use oil!

These tasted ok, but overall came out extremely greasy...especially after they cooled.

In our never-ending quest to cut margerine out of our diet (we don't use butter for baking), we found this recipe.  Prepared exactly according to directions - minus the almond extract - by my 16 year old son, they came out PERFECT.  For someone who is not accustomed to the flavor of butter in baking, they are fabulous.  The color and texture are great.  The batter was a bit "funny", but it all worked out in the oven.

Moist and chewy cookie.  I only gave it four stars since I did modify the ingredients a bit by following other reviews.  I used 3/4 cup oil with 2 tablespoon water and I used bread flour.  I measured out the dough to one tablespoon and added about 9 chocolate chips to each, I ended up with 45 cookies.  I baked at 375 degree and the cookies were perfect.  Great to freeze.

I really like the texture of these cookies with the crispy outside and chewy center but the flavor is lacking...I also found it very difficult to keep the chocolate chips mixed with the dough.  They kept falling out as I would scoop a spoonful to drop on the pan. I probably won't make these again unless I was in desparate need and ran out of butter.

These cookies are okay.  I really wanted to love them, but I felt like they were missing something -- maybe more salt?  The texture was very good and they looked great.

one of the best cookies ive had in awhile. my whole family loved em. great texture and taste, but next time i might add a slight bit more almond extract.

I made this recipe because I wanted cookies, but didn't have any butter or shortening, only Oil. This is the only Chocolate chip cookie recipe I could find that used oil. I wasn't sorry! These cookies were very moist and my whole family loves them. I added more chocolate chips, omitted the almond extract(only because I had none) and doubled the vanilla to make up for the lack of almond flavor. Also, I used a little less white sugar. I love these cookies and will definitly make again! Thanks Emily!

This is a great recipe . I love the way they stay soft and chewy. I did make a few changes . I used butter flavoring with the vanilla insted of the almond , I used milk chocolate chips , cut the white sugar and used canola oil . They were wonderful!!

I followed the recipe exactly except I ran out of flour at two cups, so I used 1/2 of bread flour instead. The cookies came out delicious. I gave it 4 stars instead of 5 because the texture is a bit different than cookies made out of butter. The texture seems smoother with these. I wanted to make choc. chip cookies and I did not have butter on hand so I made these. I will make them again.

Was craving chocolate chip cookies and ran out of butter. I've made oil cookies before very similar to this recipe, but this particular one turned out fantastic!! 9 min was the perfect baking time for me for a goey center and crispy edges. I never follow recipes exactly, so I modified this one by cutting down the white sugar, less brown sugar, and adding 2 tb of butter and some cinnamon.  Yummy! My husband devoured them!

These cookies were hard and crumbly (surprising!) and as I was looking for a moist, slightly chewy cookie, we were VERY disappointed   The oil could be tasted and gave them a heavy, almost slightly fishy aftertaste. Also, there were almost NO chocolate chips in them. I added almost another cup to the dough after the first bach, so that there was more than about one-two cc per cookie.  We have experimented with many different recipes, and my daughter did an experiment for her science fair, and most people (74%) prefer the taste of cc cookies with shortening. That is what I will be using from now on. DO NOT waste your time or ingredients with this one.

I'd give these 4.5 stars if I could. Not perfect, but really good. I followed exactly using 50 serving conversion. Almond and the oil are great! The are tasty and look nice out of the oven. I also used my mini-cupcake pan and those were delicous as well.

I just gotta say, this is hands down the yummiest chocolate chip cookie I've ever eaten and the texture is just perfect.  My DH and Ds have had to have some every night for a week now.  And all I did was mix up the dough and keep it in the fridge for when they ask for them - I made the second batch of dough today.  I'm not sure what all these other people are missing - these are great.

perfect no hassle cookies. i just mixed them all together with my hands, threw in a few tsp of butter and about 1/3 cup flour no worries. a little bland. needs a bit more salt.

For the oil, I used organic coconut oil instead and they came out looking great! Tasted yummy for not having butter in them and were fairly simple to make.

These turned out great when I only used 3/4 cup oil, took out the almond extract, and added 1/3 cup Herseys dutch chocolate. I also left them in the oven 10 minutes and let them cool on the cookie sheet so that the oil and brown sugar finished baking. I made a batch of these along side ones made with butter and everyone liked both. Some couldn´t even tell which were made with butter and which with oil.

Mm, these cookies were excellent. Even without the butter! I made some changes though since I can't help but be calorie-concious. I cut the oil down to 1/2 cup and the omitted the white sugar. It was still good though - although it takes a bit more elbow grease to mix the dry and the wet ingredients [since there's less of the wet ingrident].  Oh, and I didn't add the almond extract.. only because I didn't have any on hand.

These are great!  Dough is easy to work with and does freeze well.  Could perhaps use more choc. chips, but otherwise better than Tollhouse by far.

I've made these cookies several times now for my wife and two daughters and we absolutely love them! They turn out great every time! I think that this may really be the recipe for the perfect chocolate chip cookies!

The Worst Chocolate Chip Cookie I've ever made! I made these because I was snowed in with no butter. I did not eat a single cookie, I knew when I tested the batter that they were horrible. Taste like vegetable oil, YUCK! I guess if you have a limited diet and must avoid butter but I think I'd rather skip the cookie myself.

I'm a cookie monster and had to find a recipe that allows me to eat as many as possible. I had to scour the Internet to find a recipe that used oil.. I read that you can substitute part oil for butter in mostly any ratio you want as long as the wet/dry/fat proportions stay the same as the recipe. I did 1 stick of unsalted butter and about a half cup of vegetable oil. Lessen the amount of almond extract because it takes over! I'd do 1/4 teaspoon almond extract and more vanilla. I also did a little less white sugar and a little more brown. I also added a 1/4 teaspoon of instant coffee since I was using a 61 percent vhalrhona bar ! It really accentuated the quality of the chocolate..  This recipe yielded an amazing flat cookie that was crispy on the edges and soft and chewy in the middle. The more amazing part was that these cookies retained their moisture and stayed chewy for days.. Though it really didn't take me that long to eat em all.. Play with this recipe and you will be soo happy.. It seems like the perfect recipe to get all iron chef and add all sorts of things like chilli flakes? Ginger? Black pepper? Toffee? I'm on a cookie rampage!

for a cookie made with oil this is the best. of course the butter version TASTES better but if your out of butter..these are almost just as good. i made it with wheat flour instead of regular flour..added about 1/3 cup blended oats and about a 1/2 cup of walnuts and they ended up great. and they look beautiful which was suprising to me since the batter was very greasy

It's about my 5th or 6th time making them, didn't use chocolate chips but added a truckload of ginger and it's still great! (Kinda defeats the point of a chocolate chip biscuit recipe but it's a great biscuit base anyway).

D to the E to the L to the I to the C to the I to the O to the U to the S to the ! What does that spell? DELICIOUS! That's what this recipe is. YUMMY!!!!!!! Perfectly soft, you can tell by my picture. THIS IS A MUST DO!!!!!!!!!!!

I love the idea of using vegetable oil instead 0f margerine or butter! Much lighter cookie. I altered this recipe a little by substituting the chocolate chips with a half cup of milk chocolate wafers, and a half cup white chocolate wafers, chopped in halves and quarters. I didn't have almond extract so I just used extra vanilla extract. They turned out wicked! And tasted even better, very flavorful too!I reccommend using the melting wafers I think they make a huge difference! Thanks!

These turned out amazing! I did tweak the recipe: used a little more flour (like 2 3/4 cups to 3 cups) and for leavening used 1 tsp baking powder and 1/2 tsp baking soda. Then I refrigerated the dough overnight. They came out of the oven fluffy and delicious. Couldn't even tell they were made with oil instead of butter. Will definitely make again.

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.

I am very happy with this recipe. My daughter is allergic to nuts and dairy so using vegetable oil is perfect also after I made this recipe I realized I could substitute vegetable oil for butter in other recipes. Also I used imitation almond extract and they taste very good, my favorite chocolate chip cookies!

No flavor, very sticky when handling the dough.  The only these thing that favorded these cookies is they looked nice, otherwise, 1 out of a 5.
 

I just made these and I was worried cause the reviews said they were cakey and tasted like they were missing something....I just added 1/2 more of brown sugar and these were perfect!  I like how they come out in a perfect circle almost every time and they taste great!  I've been searching for a chocolate chip cookie recipe that I really like and I think I've found it!

Theses weren't the best cookies I've ever had but they satisfied a cookie craving. I reduced the oil to 3/4c and added a little milk to make the batter smooth.

I have made these wonderful cookies many many times.. and everyone always  loves them.. I like to add a cup of raisins also..sometimes even coconut and oatmeal.. depending on who I am making them for..  Thanks for the great recipe!

My entire office loved these cookies! Used a little less oil than required (a little more than 3/4 cup). I used olive oil since that all I ever use, but I  recommend using veggie or canola oil. Still though, olive oil wasn't bad at all. If that's all you have, use it! Also, I have a lot of Indian friends who don't eat eggs. So, as a replacement, I used flaxseed meal from Trader Joe's. For every one egg, use 1 tablespoon flaxseed meal plus 3 tablespoons cold water. Can't taste the difference at all!

All I got was a disgusting, lumpy and sandy mess!

I tried this recipe but it was so wet that i couldn't even bake them as separate cookies, so i decided to try a cookie bar, but it took more than 10 minutes to bake, and when it finally was done the top was burned and the inside was barely baked at all. I know this could be my falt for deciding to turn it into a cookie bar, but it would have turned into a cookie bar anyway because of the wetness of the "dough". The cookie bar wasn't so bad, but i wouldn't make it again.

These looked great and were crispy on the outside and chewy in the inside. Almond flavoring was a little different, I might just use vanilla next time. The dough looked so odd that I was worried about how they would bake, but they looked perfect. Thanks for recipe!

only cookie known to make u hungrier after eating it.  i used slightly under the recommended veg oil, found it was a lil much when making special batch. if used for medicine, sprinkle with powdered sugar so the extra oil doesnt run off the cookie, but instead sits on top for max dose.  great when made without special oil. also, try peanut butter choco chips. tasty!

I prefer to cook with Olive Oil and wanted to attempt making a non-butter cookie recipe.  I made the recipe with Gluten Free Flour as I have Celiac Disease.  They turned out great.  Delicious, chewy and crispy.  I think the key is to add a good amount of vanilla and plenty of chocolate chips to help add flavor to the oil.  I also added in some hot chocolate mix for a chocolate twist.  I also recommend that you really beat in the sugar and oil so it is not grainy in the cookie (use a mixer).  Really grateful for this recipe.  (Also if you use GF flour - you can sift it to help it from clumping)

I was pleasantly suprised by these cookies.  I didn't think they would be good without butter, but they were great.  The texture is soft and chewy.  Next time I would cut back on the almond extract because it was a bit too strong for me, but otherwise good.  I still think I like cookies better with butter, but this is perfect when you are out.

Made with whole wheat flour. Dough was coarse and mealy, cookies were nice in terms of flavor, odd in terms of texture.

The mixture was too oily and we had to add more sugar. There was also too much flour as we could taste it. Sorry, but 1 star!

I thought this was a pretty good cookie.  I don't care much for almond extract in chocolate chip cookies so I left that out.  I do think it's important to use a good oil.  I had plain old vegetable oil on hand and that had a distinct flavor that wasn't that great.  I'd like to try it with fresh canola oil or maybe peanut oil.  The second day was the best day for these cookies.  The flavor of the oil had mellowed out and the cookies were really chewey.  After that they got kind of dry.  

these were good! I was a little wary of using oil instead of butter and I admit that the batter looked a little weird but once they were baked they were lovely, delicately crispy on the outside with a soft, fluffy center... of course they're different from a butter recipe but by no means bad.  I haven't tried them cold yet though, so I guess this is based on them being fresh and warm out of the oven (which is near impossible not to like..)

This is my third time baking homemade cookies and I was online only to find a secret on how to make the cookie softer. The first time I made cookies I used the recipe on the back on the morsels pack. The second time I used a recipe from online. The cookie dough came out both times to be to loose and baked to crisp. This time I came across a recipe that is out of this world! When I bit into the cookie I felt like I was three years old again. The cookie was soft and moist and they looked just like the picture! Which usually does not happen. right? The kids, whom are my worst critics, loved them too. I did not have almond extract but next time I will try that. I think substituting butter with oil was the trick. Two thumbs up to the cook!

WONDERFUL!!! The softest best tasting chocolate chip cookie around.  I made these for the holidays and they were eaten up by my family before I could give them out to neighbors.  I had to make another batch.  I didn't have almond extract but doubled the vanilla, it was superb!!! I am going to make another batch today to bring to the Superbowl Party. Thanks for sharing this wonderful recipe!

I replaced the flours so that it would be gluten free and reduced the oil by 2 tablespoons. still yummyyy. =)!! the oil taste was less pronounced the next day. mmmmm i'm not giving any away. I suggest under baking them slightly too. (duh) heh. =) thanks for the recipe!!!

Modified recipe, adding 1/3 cup Ghirardelli cocoa and 2 tsp. vanilla (omitting almond extract). Used canola oil and 1 bag of Ghirardelli 60% cacao bittersweet chips.

Super yummy!  I usually make a yummy chocolate chip cookie recipe that is crispy but these are much softer.  I will keep both recipes to use because they are a perfect opposite and just as yummy and delicious!  If you are looking for a great soft cookie recipe without being mushy this is it- these are great!

These are really awesome! I was in the chocolate chip cookie mood, but I had no butter, so I used this recipe. Usually I avoid recipes without butter (I

These would be good if they asked for half the oil and somme butter,, omit the almond extract or only put half teaspoon.

I did like that these made a very full cookie, however I too found them very bland. I wish I had added a bit more brown sugar. They were however a great substitute recipe for when I'm out of butter!  I replaced the eggs with apple sauce as well but was still surprised at how un-sweet these cookies are. A good basic recipe but definitely will need some tweaking.

Tried them twice, turned out very good both the time

I searched for a recipe for cookies made with oil because we were out of butter &amp; margarine. This recipe popped up, so I thought I'd give it a chance. I used 3/4 cup canola oil, and 1/4 cup milk. I found the batter to be quite moist, more like cake batter, but the cookies turned out great! They were crispy around the edges, and soft and chewy. Not quite as chewy as other recipes I've tried, but my family and I were very happy with the outcome.

I really liked this recipe, especially the addition of the almond extract. I added chopped maraschino cherries and walnuts. Yummy!

the perfect chocolate chip cookie

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 2

Cost: $23.35 /serving

Author : Emily

Ingredients

Instructions

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