1. Cookies that have a high butter-to-flour ratio (1:1 is high) MUST be baked on a Silpat. Otherwise, they are hard to remove from a standard non-stick baking sheet.
2. If the cookies are allowed to cool for even 30 seconds, they will be impossible to remove from the un-Silpat-ed cookie sheet whole and will become cookie brittle.
3. Cookie brittle makes a great topping for ice cream, particularly if the cookies contain walnuts, pecans, chocolate chips, and toffee bits.
4. Any whole cookies you are fortunate to get out of this mess will be lacy and break easily. But they will still taste good.