One recipe followed the instructions to a T with the exception of cutting out 1 T of butter (due to necessity). The other recipe used 1/2 whole-wheat and 1/2 white flour AND 1/2 the amount of sugar.
Better than just tasting myself - I had two "professional" taste-testers...my dd aged 8.5 and ds almost 6. I did not tell them how I had altered the recipe b/c I didn't want to prejudice their decision.
The cookie on the left is fatter (hard to tell in the picture) and that is the whole-wheat mix one.
Here are the results on the whole-wheat less sugar cookies:
Dd - "Really powdery...soft and flaky...I like them best."
Ds - "Too powdery!"
Moi - "Very light...floury...dry."
Here are the results on the regular recipe:
Dd - "A little peanut buttery (no peanuts in recipe!)...and flat, more chewy."
Ds - "Good and chewy."
Moi - "More chewy and crisp."
The overwhelming majority (however overwhelming a majority of two can be) liked the regular recipe best. After all was said and done - the boy did say he liked them both. Even though I'm not crazy about the whole-wheat ones (which is actually good b/c if I make them I'll be less likely to consume them myself) - I'm glad the kids liked them enough w/half the sugar and some whole-wheat thrown in for good measure.
Cutting out 1 T of butter on the white flour recipe with no negative results, encourages me to want to experiment with how much butter I could leave out, without altering the flavor or consistency.