... the baking time somewhat.
They turned out quite well.
Here are the ones I haven't eaten, yet:
We don't have a cookie jar, so I repurposed a large-ish slow-cooker:
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This is a helpful article, if you weren't aware of such facts as that brown sugar is acidic (and so can help baking soda to make things rise):
Cookie Science: The Real Differences Between Brown and White Sugars, by Stella Parks: