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  1. Hi all! I've been on a baking kick lately and have done really well with breads, both sweet and savory. That's the good news... But this week I started with some cookies and both have been failures. They spread all over the sheet so that I end up with one cookie-sheet sized cookie! Tastes good, but looks awful! I'm thinking that it might have something to do with my oven not keeping a consistent temperature (they don't seem to like to use insulation here on fridges and ovens ), or maybe the ingredients (is it the butter???), or perhaps the humidity/heat . One batch was done in our outdoor stove, and tonight's experiment was indoors in the toaster oven. We live in the southern Pacific zone, but the house is about 800 ft. elevation and 1/2 km from the ocean. I kept the dough in the fridge until right before baking. I have no problems with pie crusts or shortbread cookie bars. Any ideas? Thanks for any tips!
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