The mix requires a stick of softened butter, vanilla, and one egg. I would recommend a few extra chocolate chips if you like a lot of chocolate or chunks (I like a very chippy cookie). All that's required is to mix the butter, vanilla, and egg first, then add the mix. The dough that results is very crumbly. I found mixing it with a wooden spoon was pretty futile so I just dove in there with clean hands and squeezed the dough, which resulted in something a bit more compact. The texture after using my hands was a lot more like what you would get with a "place and bake" cookie from the refrigerated section of the grocery store. I formed the dough into balls, placed two inches apart (fit 6 cookies to a sheet) and baked. The resulting cookies are very good. Generally, I like a buttery chocolate chip cookie, which is pretty flat and has a little bit of a crispy edge to it. These cookies actually come pretty close to what I would normally bake with all purpose flour. I definitely prefer these cookies to the Bob's Red Mill that I've made before. Bob's Red Mill was not unpleasant, but had a beany aftertaste to it that I didn't like that well. These don't have that aftertaste, and they're about as close as I've eaten to the scratch made, gluten-filled toll house cookies I've been making for years.
I would recommend these to anyone, and they're definitely user friendly. If you're not gluten free and want to bake for someone who is, this is a really easy way to make something that your gluten free friend will be happy with. If you are gluten free, you can bake these up, take them to a party, and no one would notice that they're a gluten free cookie.
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