I got 14 cookies if you include the end pieces. I replaced the sugar with Splenda and used 1/2 a cup of egg white in place of the whole egg to eliminate the cholesterol, used only 1 tbsp of mini chocolate chips. The draw back I ran into was that the dough was far to wet and sticky to form the log and I needed to work with it well rolled in flour to be able to handle it. Also, I lowered to oven temp to 350 and the log was set in 25 mins. The rebake time for me was 26 mins to get to the best "dunk-able" stage that I like. The final out come is quite nice, especially since they are pretty much completely fat and sugar free :D. Made for Diabetic Awareness Tag '08.