Hi Crystal, Well, there’s one on Amazon but I’d have to go dig up the link because literally no one bought it when I published it years ago 😉 and it’s been a bit dormant. All of my other downloads are digital of course but could be sent to your favorite office store for printing very easily. That’s an option some people use. Are you looking for a book of something specific? That would help me know which one might be most appropriate for your goals. Thanks for asking! –Rachel

Jolee I’ve never tried it so you’d have to experiment with it a little and keep an eye on it as it bakes. –Rachel

Hey Brenda, is there a reason he can have whole wheat and not white? Usually if you can’t have one you can’t have the other one for similar reasons. Here’s a recipe you might like though: https://www.bettycrocker.com/recipes/whole-wheat-chocolate-chip-cookies/391acf6b-df6c-49d3-894b-4ac705dc9cb2 –Rachel

Hey Regan, Yeah that’s a bummer! One thing to remember is that no recipe can give you the exact back time because every oven’s temperatures are different. Even if I set mine to 350 and yours to 350 and we put a thermometer in them, some of them can run up to 50 degrees hotter or cooler so the best rule of thumb with any baking recipe is to start checking your cookies about 5 minutes early and take them out just when the edges start to get brown. Also if you used a dark cookie sheet or a black one, you’ll burn your cookies faster because the dark color absorbs so much more heat. Just some tips that may help you in the future! –Rachel