These cookies look scrumptious. They remind me of another KAF recipe but I can't think of what they're called. About those pans. They look really nice, but I have to wonder why the bottom of the cookie doesn't sink down into those ridges? How do the cookies stay flat on the bottom? Your cookie doesn't looked particularly corrugated on the bottom. What would a thin flat cookie look like baked on one of those pans? You can see in one of the pictures that there is a very faint corrugation but it's a thick batter. A thinner or softer cookie would have more of the corrugation but not a huge amount. Molly @ KAF

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