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The purpose of this experiment was to create a heart friendly double chocolate sugar cookie by substituting three different types of fat and evaluating sensory characteristics of each. This experiment took place at Ouachita Baptist University. The control consisted of a batch of cookies with the original ingredients and the same baking time. There were three variations of fat to the original recipe. The three variations used were margarine Promise®, olive oil margarine Smart Balance®, and unsweetened applesauce. The four cookies were taste tested by eighteen dietetics students and volunteers. The taste testers evaluated the cookies using a scorecard based four different characteristics ranking the characteristics between one and nine, with one being disliked extremely and nine being liked extremely. The results showed that the batch of cookies substituted with margarine Promise® were the best.

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