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?
Sure, see if this link (I don’t know the site, it’s just the usual tests) is helpful:
This is just some simple ways to check if things are done.
Unfortunately, most of these are all visual or manual. I would say the easiest thing to do is just take a spatula and lift one edge of the cookies and see if they are solid, but that will only help with UNDERcooking, and you may still be at risk of overcooking.
Another thing since you mentioned it: you want to cool any baked goods on a wire rack when they come out of the oven. This stops the bottoms from steaming and getting gummy once they come out of the hot oven into cool air.
I really think the in-oven thermometer is going to be the best bet if you have issues discerning any of the steps above with Dyspraxia though.
That link is great! Really appreciate your time thanks