If you have time, refrigerate the unformed cookie dough for 1-2 hours, or pop the cookie sheets with the formed raw cookies, right before baking, in the freezer for 5-10 minutes. Use a light coloured cookie sheet, or line with parchment paper. Use a cookie scoop for very easy handling, uniform size & even baking. Don’t over-bake your cookies! They’ll keep cooking on the baking sheets when out of the oven.