Flatten each cookie slightly. Leave enough space around each cookie, they will spread a little as they bake.
Bake for 10 minutes or until golden around the edges. Don't over bake! (see note below)
Leave cookies on the cookie sheet to cool for about 10 minutes, then remove and place on a cooling rack.
Please read all of the helpful tips and FAQ above before making this recipe.
Calorie count is based on 24 cookies, which is the amount you will get if you use a tablespoon to scoop them out. If you make them with a medium sized cookie scoop, (medium scoops are usually 1.5 tablespoons), you will end up with less cookies. When I make them with a scoop, I get about 20).