Last week before my boys returned home from their trip, I made them some cookies using a recipe I found via Kokoa Magazine.

These cookies were so delicious that they were gone by the end of the next day.

That's a-lot-a cookies people and I think I had my fair share.

Once upon a time ago I read that you can be satisfied with something healthy, but if it's really good, like really bad for you good, then you just keep eating.

So it's a week later and I had hoped that they would beg for the cookies again because um I needed some chocolate.

Knowing the super dooper fatness of the recipe, and knowing how I couldn't eat just one or two or three, I decided to make them again with some modifications.

So I used 1/3 Less Fat Philadelphia Cream Cheese in place of regular Cream Cheese and I used Whole Wheat Flour instead of All Purpose Flour... cue the crickets.

I left the butter as is. One thing I don't mess with is substituting butter in baking... cue applause.

Just as I was about to whip it up one final time with the chocolate chips, Papa Bear hovers asking, "Whatcha makin?" I said, "The the cookies I made last week." He said, "The ones with no nuts?"

These really aren't bad, they just weren't the good that I was going for.

So my last modification was substituting a 1/2 cup of chocolate chips for a 1/2 cup of chopped pecans. Sigh. Less chocolate for me.

So here's the thing... if you want the cookies to last longer than a day, try my modifications.

If you want to eat some cookies and satisfy your chocolate craving, stick to the script.

Click Pin above or click here for the original guaranteed to melt in yo' mouth recipe.

Oh and because there are no eggs in this recipe, don't even get me started on the deliciousness of the cookie dough. OH EM GEE!

The End