I like this book very much, and recommend it highly. It is a rare combination of 2 things that I enjoy every much: rich and fattening cookies, and recipes that work.
This book has 475 cookie recipes that have all been thoroughly tested by the test kitchens at Better Homes and Gardens. As such, every recipe I have ever done from this book has worked the first time through. With this many cookies, you are sure to find a recipe that fills the bill, and you will find rarities such as rosettes, cookie gun recipes, and pizzelle. There were some that I did not like, but that is not because the recipe was faulty, but because I just didn't like the cookie (this is especially true of the some of the bar cookies). This is also a handy book if you have youngsters who want to help you make cookies: the recipes won't fail you, and there are several "smiley face" sort of cookies that will appeal to children, and also many bars that are easy to do, even for children.
Also commendable is the format. The book is plastic spiral bound, which means that the book lies flat on the table when you are trying to do a recipe from it. Each recipe has a full page devoted to it, meaning that the text is nice and large and easy to read, and the recipe is nicely spread out over the printed page and not just jammed into a corner of it.
There are a few problems:
1) the most aggravating of which is side-bar mania, that is the placing of important information about techniques, ingredients, and equipment in random places throughout the book where you will never find them when you need them.
2) The actual introductory material on how to bake cookies in general in the first chapter is rather scanty. If all the above mentioned side-bars where collected and put into the first chapter, it might make for a decent primer on cookie making.
3) at one point, the authors suggest that you boil dried fruits in brandy on the stove. This sounds like a good recipe for a kitchen fire.
4) the chapter on bar cookies, in a side bar, admonishes you to always use the correct size pan. By my count, however, the chapter uses 5 different pan sizes, and you are unlikely to have all of them. Would it have been that much trouble to standardize all the bar recipes to one or two pan sizes?
5) this book had its share of marginal recipes: those that used mixes or store-bought cookie doughs, plus all those that have oats and/or dried fruit in them.
6) The flour measurement is spoon-and-sweep, but this important information is buried in a section titled "What makes cookies too dry?"
It has the following chapters (the chapter titles were too cute by half): Cookie Basics, Sweet Spoonfuls, Heavenly Hand-Shaped Cookies, Mold and Pressed Shapes, Slices of Delight, Rolling Pin Favorites, Fabulous Filled Cookies, Simple Shortcuts, Best Bars and Brownies.