Good question, Elaine. We've actually adopted a 10% testing approach in some of our other sugar reduction blogs, like the one on cakes. In this case, we found that a 10% reduction was an acceptable threshold for almost every kind of cake. We wanted to push the envelope a bit with our testing in cookies in the hopes of finding the highest limits of successful sugar reduction. Since many of the 50% reduction tests received a "pass" (five out of the eight cases explored here), we think it's probably safe to say that a 10% reduction would produce very little difference flavor and texture-wise in most cookie and bar recipes. Hope that helps! Kye@KAF

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