So, the crumbly batter was mixed to my best abilities, yet it didn't appear as if I could make individual cookies out of it because it wasn't sticking together. I used a spoon to pull some of the batter out, but it just kept crumbling apart. I finally put the spoon down and used my hands to press the batter into balls. Still, the batter was crumbling as I put it on the cookie tray! Oh, these cookies were beginning to wear on my nerves. I finally got a tray together, I pushed the crumbles as close to the balls as possible and put it in the oven.
The directions said they would take 8 to 11 minutes, a full 14 minutes in and the cookies still appeared white; where was that "golden brown" Betty told me about? After 16 minutes, they finally appeared "golden;" however, I realized that I had left them in too long. They came out hard and brittle - guess I should have listened and taken them out when they looked raw.
I haven't tasted them yet, I figured I'd let the WRT2 class be the guinea pigs! One thing is for sure, if I had to go gluten free, I would not be a happy person! I love bread, and of all the desserts in the world, chocolate chip cookies are right at the top of my list!