Preheat oven to 180C/350F.
Drop by well-rounded teaspoonfuls onto greased cookie sheet. Bake at 350F for 10-12 minutes.
To make this gluten-free:
Substitute the 2 1/4 cups plain flour for 1 1/2 cups rice flour, 1/2 cup potato starch, 1/3 cup tapioca starch and 1 tsp xanthan gum.
Adapted from from 'Toll-house cookie' recipe