Giggi, the silicone mat could certainly have baked differently, but the difference might also be due at least in part to where the two trays baked in the oven. Rather than jumping right to using more flour, you might enjoy taking a read through our article all about cookie chemistry. As you'll see, there are other factors that can be adjusted to make for a chewier, crispier, or crunchier cookie, including oven temp, brown sugar vs. white sugar, butter vs. shortening and so on. We think you'll find some helpful hints there to get you headed in the right direction. Mollie@KAF

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