Anyway, I did not have a jelly roll size pan. I split this batter between 2 quarter sheets and adjusted the baking time down. It baked well, however cooling and 24 hours out it was odd. After cooling in the pan, it deflated A LOT. And made it completely uneven. The edges were crispy like butter based cookies. 24 hours post bake it was almost like an underbake cookie texture inside – and I was almost concerned I overbaked them the day prior. Again, odd bake, not sure if I’ll make it again.