I Stopped Baking Cookies In The Oven, And Now They’re Gooier, Crisper, And Tastier
When I bake them in the oven, meanwhile, they often end up getting a little caught and chewy on the ends. My oven probably heats up too slowly, which would explain the thin, lacy edges, where sugar melts into a slightly too hard layer, and the heat doesn’t blast the fat quickly enough to prevent spreading.
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