>
>
> also -- is your butter at room temp when you cream it with the sugar?
> if not you might try that too

Yes, I have noticed that butter temp makes a difference in how the
cookies spread. If the batter is warm when you put the cookies in they
spread more. I've been known to keep the batter in the fridge between
batches, to prevent that.

Also, if the baking sheet is warm, the dough softens and spreads more.

And, if you make flat spoonfuls of dough as opposed to fat round ones,
you get thinner cookies. Nothing says you can't help them along with a
well-placed thumb...



Dawn