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Baking caramel cheesecake cookies can sometimes be a challenge, especially when the dough sticks to your fingers despite using oil spray. This common issue often stems from the dough's moisture content or the type of ingredients used. For example, dough that is too warm or contains excess butter can become overly sticky. To fix this, try chilling the dough for at least 30 minutes before handling—it firms up the mixture and reduces stickiness. Another method is to lightly dust your hands and working surface with flour or powdered sugar, which helps prevent the dough from adhering to your fingers. Some bakers also recommend using parchment paper or silicone baking mats for easier handling and cleanup. Moreover, using slightly less liquid in your dough recipe can improve the consistency. When cookies turn out too large or difficult to shape, like the giant cookies and cookie cake described, consider portioning the dough with a cookie scoop for uniformity. However, embracing baking mishaps with creativity—like assembling a cookie cake from leftover dough—is a fun and delicious way to make the most of your efforts. Remember, baking is part science and part art. Experimenting with small adjustments to ingredients and techniques can lead to perfecting your cookie recipe. Don't let sticky dough discourage you; use it as a learning opportunity to refine your skills and enjoy unique, tasty results!