Question: Martha's peanut butter, oatmeal, chocolate chip cookie recipe has a lot of sugar in it , will the cookie be the same if the sugar content is cut in half?

I do cut the "white sugar" content from the cookie recipes but not the "brown sugar". They say that brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. White sugar makes a crisper cookie than brown sugar or honey. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart. Sugars Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance.