The butter to flour ratio listed in this recipe is NOT CORRECT. When made as directed, you get batter only a little thicker than you would for a cake. I went ahead and attempted to bake a sheet of these and ended up with one big sticky mess - no cookies at all! Alternatively, if the flour is doubled to 1 and 1/2 cups and you add 1 tsp baking soda, they turn out wonderful! I spooned this batter into a bowl of sugar to coat them and then put them on an UNGREASED cookie sheet and baked them for 12 minutes at 350. They were great!
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