I don't have my notes handy but iirc, the last combo I tried was at 325. Normal bake time was 20 mins at 350 so I tried 325 but even after 20 mins at convect the inside was still raw (although naturally the outside was overbaked and too brown). I refrigerate my dough at least 24 hours, so the dough balls are cold (ish) when they go in but I tested room temp and it didn't seem to make a difference either. Do you think it would be worth it to go below 300? I did some on regular bake at 300 (2 trays) yesterday and they seemed to come out okay although they took a long time. yes - I'm using a home oven, just what I already have. I imagine you might be right in that, although since I'm just going to be using a home kitchen to get started, investing in a commercial convection oven isn't in the picture. If this thing works out well, then we will build a commercial kitchen on-site. yep, 180 degree spin, switching racks midway, etc. My oven could theoretically fit pans that are 16x24 but I can't find any that size. I might look into having some custom made if I do this, because if I could go 16x24 then I could bake 24 at a time (theoretically). I'll have to check into three quarters size pan. I wonder if two pans might bake better than three pans, since it isn't a commercial oven. You guys are FULL of helpful advice! One big mistake I realized yesterday is I was doing the day's testing with my oatmeal cookie recipe but I really should be using my chocolate chip recipe since my oatmeal cookie is very high on oats and raisins which makes it more gooey to begin with. It just makes it harder to know once they are cooled which ones truly are still raw on the inside. I think one of the worst parts of this project is trying to test all these bake combos and not eating a bazillion cookies! Just lost 100lbs and this will undo all my hard work Oh and Carlton - I will try that! Never thought of high temp short time, I figured that wouldn't work but I'm shopping tomorrow for more ingredients so I'll give that a try next time. One more question - yesterday I tried flipping over a baking sheet that had sides and baking on top of that (vs a flat sheet). They seemed to do a little better - do you think that perhaps that helped trap more heat underneath for a more evenly baked cookie?