Thanks for your information. Unless my margarine is totally softened thoroughly, it never bakes anything correctly. Add a little less next time you bake and see if that helps to make a difference. There is a big difference between ovens. When I sold my house, I bought all new appliances for this one, and I have had to adjust the baking time on every cookie and cake recipe that I have used for years.
Ovens can make a difference.
I recently was in the bahamas and got a great recipe from the Club Med we stayed at. White chocolate bread. It called for gluten in the recipe and not being a bread expert I asked 2 friends to test it out together. To keep it short. I also cook my cookies and bars on Pampered Chef stones and they do help to keep the consistency that I like.