Leave the cookies on the paper lined sheet pans until they are cool, then remove to a storage container.
Store in an airtight container at room temperature for up to 1 week. Makes about 4 dozen cookies.
I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread - a lot!~
I tried them with 2 cups of chocolate chips and a cup of roughly chopped dried cherries - fabulous!~ I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!! :)
Adapted from Year Twenty Seven