My experience with this failed, or rather didn't work out as planned. I was excited when I read this as I was always attempting to get my cookies to spread less, and what had worked for me in the past was to let my batter sit for at least 15 mins. So, today I made the KA oatmeal chocolate chip cookies and used this technique. I used my blue scoop and had two trays filled and put them in the fridge for several hours. One of my trays had parchment paper, the other, a KA silicone mat. I then baked using my convection oven feature like I normally do when I bake these cookies. The top tray with the silicone mat spread out so thin I was stunned. The cookies in the center of the oven on the parchment paper, spread out a bit less. This was the first time I used the silicone mat for my cookies, so in the future I will only use the parchment paper. Also, in my effort to make jumbo cookies that don't spread I think I will add more flour. Added note: I use the gram conversion and weigh all my ingredients for accuracy. Is more flour the answer for me? Thanks

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