I'm brand new to cookie-making (and a hobbyist). My greatest challenge is getting the dough rolled out to a uniform thickness. I end up with cookies that are a little thicker on one side or some thicker and sone thinner. I use the NFSC recipe.
Also, I've noticed that my cookies bake unevenly (some are darker around the edges than others). That's more to do with my oven, right?
Thanks for your help!