This recipe is formulated for wheat flour. You can try this oatmeal cookie (adding in butterscotch chips) if you’d like: https://cookiesfordays.com/best-oatmeal-cookies/

Sometimes elevation and humidity can impact the texture of the dough. How did the cookies bake up?

Start checking for doneness cues (bars have puffed up, top no longer looks wet or glossy, edges are just turning golden and the internal temperature is 160°F) between 18-22 minutes.

The cake batter flavoring is what gives these the birthday cake vibes!

These will last for 3 days in an airtight container at room temperature. But you can also freeze if you need to bake them a bit further in advance.

Is the oil coming from the cake pop or the candy melt?

Yes, but my website calculates those on it’s own, and there may be inaccuracies.

Hi! I would let the frozen cookie dough sit at room temperature while the oven preheats. Bake as normal and check for doneness (no longer glossy in the middle), adding a little extra time as needed.

If you’re wanting to bake at a later date, I would recommend freezing until you’re ready to bake. But if you’re ready to serve them, you won’t need to freeze prior to baking.

Hi! Sorry to hear that! Elevation and humidity can impact how cookies spread. I always recommend baking a tester cookie to ensure the final texture meets your expectations before baking up the whole batch. If the cookies are spreading too much, you can add up to an additional 1/4 cup of flour and see if that helps. If you’re still running into problems, try increasing the oven temperature by about 10°!