Might taste better that way, actually. I used to make the BEST toll house cookies in the US. Here, they just come out all flat and greasy. I did bring back some morsels and some Gold Medal flour from the US during an October visit, hoping to recapture the cookie prowess, but I haven't tried making them yet. Too scared they too will fall flat.
*sigh*
All this wonderful baking I did in the US, only to come here and have nothing taste/work out the same.