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tert in seattle

writes:
>>
>>
>> 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...

good point -- I like my c.c. cookies pretty thin so I always mash them
a little after dropping -- completely forgot to mention that