How to develop more cleavage for Oatmeal Raisin Toffee Cookies?
I made up a great recipe for these yummies but they spread to much when baking at 375 F. The cookies all merge into one on the cookie sheet and look like fried eggs in shape. I'd like to get plumper firmer cookies but don't know if I need to adjust the recipe or the temperature. Any ideas or more experienced bakers out there?
Is this a good question?