This is hands down the BEST cookie recipe ever! I have tried many different cookie recipes over the years and I like this on the best, even though I'm not partial to oatmeal cookies. The only change I made was to decrease the brown sugar by half a cup, so that I ended up using only 1 cup of sugar total since I prefer a less sweet cookie. It came out perfectly moist after 11 minutes of baking. I will be making a lot more of these over the holidays.

Reviewed On: Nov. 13, 2009

This was good for a lowfat muffin. It isn't too sweet and perfect when you want to save the extra cals. In response to others who used splenda and were not happy w/ the results: DON"T use splenda! Your baked goods never come out as they should. I don't care what anyone says Splenda is NOT sugar and so far removed from sugar to be made from sugar as it's claimed. Stick to the real and natural stuff and just practice moderation.

Reviewed On: Aug. 10, 2006

I have made this several times already. It is easy and delicious.

Reviewed On: Aug. 5, 2006