Clearly, this recipe doesn't need my review/rating since it already has almost 6,000 reviews, but here it is anyway!
The reviewer who made the observation that the instructions say to" beat the butter/sugar and the eggs and vanilla until creamy and well-blended" had it right on the nose. If you do this until the mixture is very creamy (a little thicker and lighter in color), you will NOT need to refrigerate the dough. I'm really glad to have made this discovery because when I was a kid, I was obsessive about properly creaming the butter, sugar, and eggs and my cookies were never flat and as an adult, I always wondered why I had so many problems getting my cookies to turn out like this! Now I know. But do take care not to overmix once the dry ingredients are added, as this is the point when overbeating can cause the cookies to go flat.
Also, KNOW YOUR EQUIPMENT! If your oven tends to run hot, like mine, turn the heat down! Even if you think it's fine, it's worth experimenting to see if you get a better result by changing the oven temp or using a different type of pan, etc, because you can always switch back to what you did before if it doesn't turn out perfectly. I'm sure the Allrecipes test kitchen uses a different pan and oven than the recipe's author, than you, than me, etc. Learn to be flexible in the kitchen...it can make a big difference.
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Clearly, this recipe doesn't need my review/rating since it already has almost 6,000 reviews,...