So I’ve tried to make Molly Baz’s Miso Brown butter oatmeal cookies and Pistachio brown butter chocolate chunk cookies and both recipes spread way too much and end up kinda lacy/falling apart in the middle. Tried refrigerating the dough for up to 24 hours and still the same issue. Baked these in 2 different ovens and followed the directions and don’t think I messed up any ingredient measurements. I did double both recipes. Wondering if anyone has any insight. The common denominator seems like the brown butter. Wondering if maybe I’m not taking it far enough and there’s water left in it or something? I have another brown butter toffee chip cookie recipe I’ve made multiple times that turn out fine. Molly’s recipes have great, unique flavors but aren’t turning out for me so hesitant to try them again.