Preheat the oven to 325 degrees F. Lightly grease (or line with parchment) two baking sheets, three if you have them.

Drop the cookie dough by the tablespoonful (about the size of a small ping pong ball) onto the prepared baking sheets. A tablespoon cookie scoop makes this task extremely simple. Leave about 2? between the dough balls, as they’

ll spread as they bake.

Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’

re done. The point is, you want these baked all the way through, but just barely; additional baking makes them more crisp rather than chewy. Remove the cookies from the oven. Wait 5 minutes then transfer the cookies to a wire rack to cool.

I'm not a fan of raisins, so I think dried cherries would be so yum in these. Or peppermint chips!

Yummy. It is tremendous pet peeve of mine when people put raisins and nuts in cookies. I love both raisins and nuts, but please...how do they actually make the cookie ( or brownies, or cake) more scrumptious?

Sometimes I like nuts in baked goods, sometimes no. Not in brownies. Chopped peanuts in a peanut butter cookie? YES please.

I think shredded coconut sprinkled on top would be super
good Hold the raisins and walnuts.