Williams-Sonoma wasn't lying when they said these are the.best. chocolate chip cookies around!  I needed a little study break this weekend (can we all celebrate that I'm finished with this semester of graduate school!) and spotted this recipe on Pinterest.  Seriously, these are heavenly!

You can follow the recipe here.  I used gluten free flour and I have to rave about that, too! I've always been a huge fan of Pamela's Products.  I use her baking and pancake mix for anything sweet (cookies, cake, and of course pancakes!) and her bread and flour mix for anything bread-y (bread, dough, crusts, etc.).  They've always done me right but I've had one small complaint which is that the pancake mix has almond flour.  I have a bestie who is allergic to nuts.  She loves desserts as much as I do so it's always a bummer when I make something g-free that she can't partake in! Anyway, I noticed at Whole Foods the other day that Pamela's had a new artisan mix (which is nut free), and I've been eager to try it!  On Pamela's website it advertises that the new mix is closer to a cup-for-cup replacement  for wheat flour (meaning you don't have to estimate with the salt and baking soda/powder amounts).  

Well, it's a hit!  The tell tale sign we were onto something is when my husband kept coming back for another spoonful of raw dough.  Even though the finished product is always good, the raw dough isn't always as appealing with g-free flours.  Now will someone please send me an equally delicious oatmeal cookie recipe, please?