I recently moved to the UK and my cookies fall flat here, but they didn't in america. I don't know if it's the flour, because that's the only ingredient that doesn't look the same in the store, but when I research it says that Plain Flour here and All Purpose Flour (America) is the same, although one website told me that the American All Purpose has a higher protein content and that may make the difference? The ovens are smaller here, so I think i'll try the lower temp, longer cook time. Can anyone speak to the protein issue?

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