These are made with vegetable oil instead of butter which makes them alot easier to mix.
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I rarely have butter, margarine or lard in the house, but often have olive oil and sunflower oil. I decided to give this a try with sunflower oil and used around 235ml oil (can't say for certain as I used a cup measure. Instead of plain / dark chocolate chips I used a mixture of white and milk chocolate (our family preference). I put a heaped teaspoon of the mixture onto baking paper lining a baking tray and managed to get about 30 decent sized cookies from the ingredients. I baked at GM4 for 10 minutes and when I removed them from the oven, they were plump and round but quickly deflated into the familiar cookie shape and texture (slightly crisp on the outside and soft and chewy in the middle). About 20 have made it into the storage box and we'll see how they fare over a couple of days. - 24 Sep 2017
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? - 22 Nov 2005 (Review from Allrecipes US | Canada)
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. - 22 Mar 2008 (Review from Allrecipes US | Canada)