In a large mixing bowl, cream together the softened butter and granulated sugar. You want a light and fluffy mixture, which usually takes about 2-3 minutes with an electric mixer. The fluffiness is essential for a soft cookie!

Once the butter and sugar are well mixed, crack in your egg. Add the vanilla extract and almond extract as well. The almond adds a fragrant touch, enhancing the cookie's flavor. Mix until everything is well combined.

Next, slowly add the Pamela’s All-Purpose Baking & Pancake Mix to the bowl. You might need to switch to a spatula for this part, ensuring everything is combined without overmixing.

If you're feeling adventurous, fold in the chocolate chips. This step is purely customizable; you can also add nuts or dried fruit if that’s more your style.

Wrap the dough in plastic wrap and refrigerate it for about 30 minutes. Chilling helps the cookies hold their shape during baking.

Preheat your oven to 350°F (175°C). While the dough chills, this gives your oven time to reach the perfect baking temperature.

Once chilled, scoop dough onto a parchment-lined baking sheet, about 2 inches apart. Keep in mind that these cookies may spread slightly, so give them room to breathe.

Pop the baking sheets into the oven! Bake for 10-12 minutes, until the edges are lightly golden, but the center remains soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them while they’re still slightly warm!