I am specifically having a problem with spelt flour, but perhaps this is
something common to all flours, that someone can diagnose for me:

Almost any recipe that I have tried (except for shortbreads) have turned
into "lace cookies". A simple oatmeal cookie (see below) is a great
example. They simply melt, spread, merge tgether, and bake up as paper
thin, lacy, sugar puddles. Good, but *not* the intended plump, chewy
cookie I was trying for.

Anything specific I may be doing wrong? I made two substitutions, as noted
below. I prefer not using margarine, and unbleached white spelt has no
acid content to speak of, so I generally use mostly or all baking powder.

Dave

Aggression Cookies

1 cup light brown sugar
1 cup margarine (softened) (I used butter here)
1 cup flour
1 teaspoon baking soda (I used baking powder here)
2 cups quick rolled oats
Sugar (granulated)
Preheat oven to 350F. Combine first five ingredients, mixing well with
hands.

Roll into one-inch balls. Put on ungreased cookie sheet. Flatten each
ball with bottom of glass dipped in sugar. Bake for 10 minutes or
until light brown.