Experiment 1: Trained panelists evaluated texture, flavor and aftertastes of 4 treatments of 2 reduced-in-fat cookies (oatmeal or chocolate chip). Sugar (50%) was replaced by acesulfame-K, sucralose, or acesulfame-K/sucralose blend. Physical/physicochemical tests were performed to evaluate texture. Data were analyzed with PROC GLM (p<0.05) and PROC MIXED (p<0.05). Only one significant flavor effect was found during mastication. All aftertastes were low. Sensory and physical/physicochemical assessment revealed textural differences. Experiment 2: Using a Consumer Profile Ballot, consumer panelists assessed flavor and texture attributes of 4 treatments of 2 reduced-in-fat cookies (oatmeal or chocolate chip). Sugar (50%) was replaced by acesulfame-K, sucralose, or acesulfame- K/sucralose blend. Consumers ideal cookies were described. Texture was evaluated with physical/physicochemical tests. Data were analyzed with ANOVA and SNK (p<0.05). Few significant flavor effects were found, although significant textural differences occurred. Modified cookies did not differ from the control and were acceptable, although less so than the ideal.