I have an oatmeal cookie recipe that evryone hounds me for. The characteristic that gets everybody, is that the cookie sets up fairly quick (very little spread) and is slightly hollow inside. When I make them, it's a crap shoot whether or not they come out hollow. Here's my question- do you think it's the possible variance in flour protien? Thank you, Obsessed No idea, Gene - I've never heard of anything like this. Try calling our Baker's Hotline - 802-649-3717. Perhaps someone there can puzzle this out with you. PJH

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