I baked an oatmeal cookie recipe that calls for 1 tbsp of molasses. I loved its rich flavor, but not everyone enjoyed it. So, I made a second batch with 1 tbsp of honey, and the cookies baked differently. They spread more, and seemed to require a shorter bake time to avoid burning. I didn’t anticipate such drastically different results from a seemingly negligible swap. The only other difference between the two batches was the brand of butter I used. Could honey cause these issues? Or did I err elsewhere?

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