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?
The self-raising flour could be the problem if you’re using just normal flour.
If all you have is normal flour, you need to add to it:
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt