Very tasty little cookie! I usually try to cut the fat and sugar, so I made the following modifications. I used 1C sugar and 1C Splenda, 1/4C oil and 1/4C unsweetened applesauce, and I used 1C Better n'Eggs instead of actual eggs. I didn't have confectioner's sugar, so I rolled them in granulated sugar, and I greased the cookie sheet instead of using parchment. At the suggestion of another reviewer, I replaced half of the vanilla with peppermint extract, which was great. I highly recommend keeping a small bowl of water by the mixing bowl so you can dip your fingers in the water when taking the chilled mix out of the bowl to put in the sugar so it doesn't stick to your hands. I also put the batter in the freezer for 45 minutes instead of the fridge so I would have my cookies sooner! :-)

Reviewed On: Nov. 15, 2009

Fantastic recipe! Not too sweet, and definitely more work than just throwing blueberry muffin mix into a pan, but these are a really healthy way to have a great muffin!

Reviewed On: Nov. 8, 2009

This is a fantastic version of what we normally get at the Old Spaghetti Factory. I do scale back the butter and cheese considerably though, but that may just vary by each person's taste.

Reviewed On: Oct. 19, 2009