These chocolate chip cookies came out interesting:
I used bread flour instead of AP, so they rose much more (higher protein and gluten content). They were cake and bread like, but really light in texture. I have a little more dough left, so I will likely make them smaller and flatter next time.
Super good, though I wonder if a light oat blend could give them a better bite and texture!
I had this for dinner before the cookies, which was pretty much a fancy versioned hamburger helper thing.