Hi,

I bought a new convection oven just before Thanksgiving...Southbend
Marathoner Gold Half-size electric convection oven (10 rack), and I'm
having some difficulties adjusting the time and temperature differences
for my cookie recipes. I have lowered the oven temperature 50 degrees,
and shortened the baking time by about 2 minutes, which has seemed to
work. The cookies, baked at the regular temperature, or even at only
25 degrees lower, were cooking too fast. The major problem I have now
is that the cookies are spreading too much. Do you think I need to
adjust the amount of leavening I have in the cookies, or is there
something else I'm missing?

Thanks,
Claire