After searching for a high fiber cookie that would be tolerated by my egg sensitive brother, we were happy to try this one out. I found the cookies full of flavor and yumminess. The only change I made was to use fresh cranberries simmered with Splenda and water until they popped. This prevented the cookies from becoming too chewy and gave a nice occasional tartness. The only thing I did not like about these cookies is that they were too cakey for my taste. I will continue to make these, however, just because they are pretty guilt-free when it comes to cookies. Overall a great recipe and thanks for sharing!

Reviewed On: Nov. 18, 2008

I started my cookie making experience with this recipe. After many other attempts and experiments with other recipes, my family and I agreed that this was, in fact, the BEST. The only change I made was to use 1/2 cup of Splenda instead of regular sugar and 3/4 cup of Splenda brown sugar blend instead of regular brown sugar. They still turned out fabulously and the men of my house haven't even figured out that I use the Splenda. Overall, this recipe is the tops every time it's made. Kudos to you and thanks!

Reviewed On: Nov. 18, 2008

This was probably the best pork chop dish I've ever made. I'm not a big fan of pork, but I make it for my hubby once in a while. I absolutely adored this recipe. While it took a lot of effort to get it done, it was completely worth it. I will be making this again soon. Thanks for the great recipe!

Reviewed On: Aug. 28, 2008