It's difficult to evenly incorporate small amounts of leavener (baking soda or baking powder) to prepared dough since it will require quite a lot of extra mixing, which in turn can make your cookies tough. Instead, use the prepared dough you have to make cookie bars. The support of the side of the pans will help give the cookies structure, and they'll still taste delicious. Try using an 8" or 9" square pan for best results. Good luck! Kye@KAF

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