we moved from Texas to Okinawa Japan, and for some reason my cookies are turning out spongy and flat any ideas why?
Could it be that you’re unknowingly using self-rising flour? I had the same dilemma when I moved to Singapore until I realised the local flour I was buying was self-rising.
Sorry, I’m probably a bit after the event now it’s September, but was it like this? I recently made double chocolate chip cookies with microwaved bread flour, which worked very well.