Jules' GF flour. After all, I have substituted her flour in all my other baked goods without a hitch. Until now. Gluten free disaster. Well, not total disaster. The taste was heavenly. It was a disaster in every other sense.
First of all, they spread until there wasn't any definition between them, just a cookie sheet of massive, thin, crumbling, soft mess. Maybe I put too much dough on the sheet per cookie. Maybe we didn't wait long enough to try one (and had to peel them off the cookie sheet as they fell apart). Maybe it was the silpat (so I tried some on an ungreased sheet like the directions said (big head slap here!). No difference. Bottom line is that after they completely cooled, they weren't too bad, except for the crumbling. But I am still disappointed. Jules! I had so much faith in you. What happened?
Anyone else had this experience? I did some quick perusal of the topic on Google and found that other people bumped up the flour by a half cup in the recipe to get it right. Maybe that's it. Or maybe I should just go back to making the oatmeal-teff chocolate chip cookies that always turn out well. They still made a great photo. Love my Nikon D5000.