I have settled on a recipe that I like for the cookie part. I have been rolling the dough 1/4" thick. I'd like to try the cookies rolled 1/8" thick. I baked the 1/4" cookies cut into 3" squares at 325° with convectionfor 17 minutes. Before I go crazy testing different baking temperatures foro the 1/8" thick cookies, 3" squares, could someone please tell me at what temperature I should bake them to keep them soft, not crispy? Thank you!