I've been baking chocolate chip cookies in a conventional oven. Now to ramp up production I am moving to convection ovens. My cookie is a crispy toll house. I am currently baking at 375 in the conventional oven. After experimenting using the same recipe and scoop then pressing down the dough the best result was at 325 low fan in the convection oven. However, it is not my cookie. I cannot get the the spread and crispiness. Any suggestions?