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?
You superstar! I’ve screenshotted it thanks so much. Is flour just plain flour? And do they go chewy not cakey because I feel cursed atm
yes, i use all-purpose flour (same as plain flour, just american); these have that cookie texture, not the cakey texture (a small rise, but not a ton)
You’ve been really kind helping me so much mate, i really appreciate it 🙏