I recently moved my baking company to the central Oregon coast. I've had to readjust baking times and temp for the cookie recipes, but still can't get the chocolate chip cookies to bake perfectly. They are over browning, but are nearly raw in the center. I've used the same recipe for years. We use a 4oz scoop and slightly flatten the cookies, bake 8 to a pan and rotate the pans half way through the baking time. I've even indented the centers before baking. Ovens are Hobart (old, but in good condition). I've talked to another baker in the area. She's given up making chocolate chip cookies because they never turn out right. That's not an option for me. Any ideas?