Pretty good for low-fat cookies, and I figured out that each 1 TBS-sized dough worth of cookie is equal to 1 Weight Watcher point, which is the diet I am on. I baked them on parchment paper to keep them from sticking. I also used 1 tsp. of cinnamon and 1/2 tsp. of clove in place of the Allspice since I didn't have any. I chilled the dough for 30 minutes after making it, before trying to make them into balls, to cut down on the stickiness that others complained about. With these adjustments, it worked out really well.
UPDATE: After seeing how the first batch turned out, they don't spread at all and remain kind of thick if that's how you placed them. On the second batch, I smashed each cookie's dough in my hand until it was pretty thin, like a pancake height, so that it would 'crip' more on this next batch.
FINALLY, PERFECTION: To add a little dash of extra sweetness without increasing the calories much, I melted 3 TBS of butterscotch chips and used a pastry brush to brush each baked cookie with a little melted butterscotch. Now they are PERFECT! I'd give it a 4.5 star now.
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Pretty good for low-fat cookies, and I figured out that each 1 TBS-sized dough worth of cookie...