zxcvbob wrote:

>> That's the kind of suggestion I was looking for, how to compensate in
>> the recipe for changes in the hardware. I'll be baking this weekend so
>> I'll get back with what changed and how it worked.
>
> Melt the butter and combine all the ingredients at once instead of
> creaming
> the solid butter and sugar first. The resulting dough will be kind of
> soft, so refrigerate it for an hour if it is too sticky to work. Melting
> the butter frees up its whey to develop the gluten in the flour a little.
>
> You also might try using bread flour instead of AP.

Good suggestions all. I'll give them a try.

> It sounds like your oven is too hot.

I had thought that as well. It just seems strange to me that the only thing
that has changed from the last time I baked cookies (the weekend before)
and this time was the pan.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"