I have read over the comments and I also had the problem of these cookies going flat, which really got my goat! This doesn't usually happen to me, I used KAF AP, scaled the ingredients, creamed properly, chilled the dough, chilled again after portioning ( I almost always do this with cookies), used parchment paper, used the cookie sheets from your web-site and they came out very flat! The were puffed up when they came out then they sank and looked like they were greasy, they tasted fine but did not look good. I threw them out! No one in the house would touch them because the are use to my cookies looking much better, my mother-in-law laughed, I think she quite enjoyed them even though she wouldn't eat them! What went wrong! The only difference I had was that I just had the heating element in my oven replaced and it is running hot but I have a thermometer in my oven and accommodated for it, all the other cookies I have made have been fine with the new element. I usually take cookies to a class I attend at the local college and it was the last day of school and showed up empty handed, the rumor is everyone is mad at me! Can you believe that, it's not like they bring anything! Before this drives me crazy please give me some suggestions, please! Sorry to hear about your troubles with this recipe! Please feel free to call our Baker's Hotline so we can troubleshoot the problem.-Jon 855 371 2253

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