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I made Betty Crocker gluten free chocolate chip cookies this evening, and I've made these before, but I'm starting to think that I just don't really like this mix. They come out thin and crispy. :P Eor thinks if I cooked them at a higher or lower temperature they might work better, but he doesn't know which way to go, and I'm thinking the ingredients are off. Does anyone have any thoughts? Anyone on my list a big gluten-free baker?
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