Ovens are notorious for uneven temperatures. Which is why recipes often recommend that pans be rotated and, if more than one, to swap them top to bottom part way through the baking time. I must admit I don't usually bother with the swapping around but I do monitor the baking and remove them when I think the cookies are done. One odd thing I have noticed - when the dough is almost gone and I have a partial batch to finish up, those cookies always need less time in the oven. Is it possible the dough is a bit warmer at that point? If you leave the bowl out and the last cookies to go in are warmer from the start, you'll easily find they'll take less time to bake than cookies from lightly-chilled dough. Best, Kim@KAF

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