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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?

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This problem continued and I went to my local baker and asked. I had been mixing the dough to long in my mixing machine and incorporating to much air. I cut the mixing time way down and now I have plump cookies.

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It seems that the issue is to much liquid in the dough and not a temperature issue with the oven. Try adding a bit more of the "dry" ingredients or less "wet" ingredients.

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