I make this recipe no less than twice a month! I, too, make them gluten-free as it was a VERY easy do-over! I make 16 cookies, eight per sheet, bake each sheet 13-14 minutes, then allow them to cool completely on the sheets; then wrap individually in plastic wrap for grab-and-go. I think the college kid might eat these for breakfast!!! The 'other half' calls them bakery cookies and doesn't mind one bit that they're g-free! Win-win!!
Since I need to eat gluten free these were a perfect match for me. Nice soft, tasty cookies without buying any special ingredients. Thanks for posting this jadelabyrinth! Made for Zaar Chef Alphabet Soup.
Delicious! Perfect texture and taste. I did use a few less chocolate chips than the recipe called for, though.