Drop by large teaspoonful on a greased cookie sheet. Bake for 8-10 minutes at 350°. Transfer to a wire rack to cool after one minute.
To get the cookies to come out soft, I undercook them a bit. Depending on your oven, try baking the first batch for 8 minutes - if they are not cooked enough, cook them a little longer. Don't forget that they will continue to cook for another minute on the cookie sheet after you take them out!
This recipe can be frozen for later use.
Note: Since this recipe yields so many cookies, it's best to use a stand mixer if you aren't halving the ingredients.