I used to make this recipe ten years ago in a different oven and the cookies were incredible. They were just like millies cookies.
Ive made 2 batches last week one turned out cakey and one turned out part raw. Today I’ve done 6 cookies baked one at a time with various timings and I can’t get it right! If they’re not cakey they’re raw.
Does 180C mean in a fan or non fan oven? And I’m using dark brown sugar does that change things?
A difference of 25 F is about 14 C (5/9ths). Also, most convection ovens I’ve used have 2 modes, bake and roast. With bake they auto lower the oven 25 F from the temp you set to account for this. Roast just uses the set temp.
Yep, bad conversion on my side … corrected.
I’ve had both … our current is a convection oven / microwave combo, that has no option to disable the fan (we also have a regular oven). I think our last oven that had a convection feature also had an option to turn the fan on separately, but it’s been a long time.