Originally Posted by khufstetler
I recently moved from South Georgia to North Carolina - maybe a factor.
Newer oven also. Not convection.
I use half unsalted/half salted butter in mine.
I don't use quite the full amount of salt.
I bake on air insulated sheets with parchment.
Here they spread more and take longer to bake.
I am POSITIVE I have not changed the recipe.
Maybe I could bake them higher than 350?
Maybe I should change cookie sheets?
I am baffled...
THanks in advance!
Is humidity higher now than from before?
I omit the salt completely -- doesn't need it IMO.
I've never liked insulated cookie sheets. I wonder if they're keeping the heat from "setting" the cookie; instead giving them time to spread.
I wouldn't bake any hotter than 350.
That's all I got.