I'm just wondering what the reason is for not using the cookie sheet for anything else. My mother used to make these cookies and her's always had a little cap in the middle (kind of looked like sunny-side up fried egg) but mine just come out smooth all over. They are delicious but my recipe calls for baking at 325°F for 10 minutes. I do leave them sit out all night before baking. They are my favorite Christmas goody.