"Nancy Young" > wrote in message
...
> On 12/24/2015 11:51 AM, sf wrote:
>
>> I was watching The Chew a few days ago and there was a side comment
>> about over beating/incorporating/creaming (I don't remember what word
>> was used) the butter and sugar. I think they were talking about why
>> cookies spread too much. I rarely make cookies, so I wasn't paying
>> much attention at that point.
>
> I wonder if the butter was too soft when mixing the dough.
> I know not to over-beat, if anything I might be guilty of
> under-beating.
>
> nancy, motto "That's good enough"

That shouldn't be a problem if the dough was well chilled before baking.
Heck, I have even melted butter or margarine when melted wasn't called for,
but I was in a hurry and wanted to get the dough made. Has always worked.
But... I still suspect that the butter was the problem. Butter can do that
which is why I wouldn't use it for that kind of cookies.