What was Peg thinking?! I should have trusted my seasoned cook experience and figured these cookies would look and taste as bad as the ingredients implied - runny and oily. Why would this recipe require a greased cookie sheet? Next time I need a "sweet" that wouldn't take a lot of prep time, I will go with the Betty Crocker fail-proof saucepan chocolate brownie recipe.
I usually make this cookie with the original recipe (for over thirty years now) using two cups brown sugar, and I must say that I prefer the original, as these were not sweet, but they did not spread out thin or get as chewy when baked as the original recipe does.