My daughter (16) tried making these and the dough was a grainy mess that didn't hold together well. She did them by hand and used oil, so I decided to try them myself. I did them with the stand mixer and did about half oil/half butter. (This didn't make them greasy, BTW, we bake all kinds of cookies with oil, and it works fine.) I measured my flour correctly, and also added less chips. The dough held together better, but was still drier and flakier than it should have been. I needed to bake them about 18 minutes--letting a novice baker like my daughter know more about size of cookies vs bake time would have helped her. They are delicious, but when I do them again I am going to add the complete second egg. Describing this as foolproof is misleading--few recipes are, even if you've been baking for 30-40 years!

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