"Dawn" > schreef in bericht
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>>
>>
>> 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.

That soudsn like Silpat and metal baking sheets coudl also lead to different
spreading - and of course browning.

So many ways to influence food. It never ceases to amaze me.
>
> 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