I've been using this recipe for about 8 months now and can't stop! We love the soft centers so I put the tablespoon scoops of dough on the parchment covered cookie sheets and put them in the freezer at least 24-48 hours. That has made all the difference! Baked one sheet at 375 for 14 minutes then cool these golden cookies and store in a tin can which keeps the soft centers soft with no problems for at least a week. The second baking sheet is all set for the oven as soon as the 1st batch has disappeared! Occasionally I've lightly sprinkled them with salt before freezing - YUM! (I get about 36 cookies.) Thank you so much for these full explanations and the pictures are so helpful.

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