[Doug D.]

These types of pans are intended for use with something more batter-like, e.g. cornbread or gems/muffins, to be preheated, and to be liberally oiled. The bottom of the cookie dough in the preheated pan probably set before it had any chance to form to the shape. If I were to attempt to use cookie dough, I'd probably grease the unheated pan, then press the dough a bit into the cavities, then bake. I still think they might still likely end up with burnt bottoms and underdone middles, though.