I made these today, some spread all over the cookie tray and were thin, crisp and dark brown, others stayed round and cooked as they were. I ended up putting the raw dough in the freezer to firm before cooking which helped. Any ideas why this happened?
Why you should love whole wheat pasta for what it is, not what it isn't.
Our Favorite Whole Wheat Pasta Recipes
Why I Love Store-Bought Crackers
The Best Gifts for $50 and Under
100-Year-Old Christmas Chocolate
The Best Gifts for the Clever Chef
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)