Fantastic! We're in the Annapolis Valley and blueberries are just coming into season, so this was a lovely way to ring in the new blueberry season! I had to make a couple of changes - I had no white sugar so I had to substitute Splenda. Good to know I can make this for my father in law, who is diabetic. Also, I only used 1/2 the splenda on the blueberries as a whole cup seemed too much and I was right on - it was a lovely combination of sweet/tart. I also used buttermilk instead of regular milk. The grunt was so delicious served with homemade vanilla ice cream out on our front porch looking at the tide going out. Perfection.

"It was awesome!!" - my 9 year old daughter's review... I tried these when I did an ingredient search for chocolate chip cookies made with ww flour as I was out of all purpose. I'll never go back! These are FANTASTIC!! I used ground almonds as I didn't have any pecans. Yummy, yummy, yummy. My husband was also very impressed - although he rarely complains when presented with warm cookies and milk!

I followed the recipe exactly and was very disappointed. After the recommended cooking time the cookies were not nearly baked enough. I switched to convection on my oven and baked them for 8 minutes. They were then chewy on the inside. Still, not a great recipe and would not make again. MUCH prefer the recipe on the side of the Old Mill oats package for oatmeal raisin (sub the choc chips for the raisins).

This has become a staple in our kitchen. Very easy to whip up on a weeknight with some help from my daughter! We we sometimes substitute the sour cream for plain yogurt.

This is a wonderful recipe! Great with white fish, mexican food, or just nachos. Very versatile!

This was absolutely delicious! Added a bit more milk to make it creamier.