My first question is where did you move from. If you moved from a dry climate to the much more moist Central Oregon coast, could it be moisture that is causing your problems? I'm just a beginning culinary student, but steam helps a baguette form a good crust, maybe the excess moisture in the air is causing the dough to be a little too moist before going into the oven. This could cause some of the starches in the flour to convert into simple sugars and caramelize early. If the oven temperature doesn't help (always keep a good oven thermometer in there), perhaps try a dehumidifier in the kitchen or reduce the liquid content of your dough slightly.
Although, with cookies, the amount of sugar that's already in the recipe shouldn't be affected too much. Sugar is hygroscopic and tends to absorb moisture though. I'll leave that to the food scientists. Worth a test at least.