The cookies always garner great reviews. They come out moist and soft, and stay that way for several days as long as you store them in an airtight container or cover them with plastic wrap. This recipe makes quite a few cookies, so I recommend taking them to work or a potluck or you might be tempted to eat them all yourself.
Add chocolate chips (see note below) and mix until combined.
07Spoon heaping teaspoonfuls onto a greased cookie sheet and bake for 10 minutes. Makes about 4 dozen cookies.
08Notes:
09You can substitute any number of mix-ins here: raisins, dried cranberries, chopped nuts, coconut, etc. One of my favorite combos is half chocolate chips, half dried cranberries.
10I typically refrigerate the dough for a bit before spooning onto the cookie sheet to help prevent the cookies from spreading too much. This might not be necessary, but it’s how I’ve always done it. I normally return the dough to the fridge between sheets.