Hi --

The thread on baking sheets makes me think I can get some advice here.

I've been having troubles with my toll-house recipe chocolate chip cookeis
and snickerdoodles "spreading" too much for several years. (I only bake at
Christmas, so this isn't so drastic as it sounds).

I'd thought maybe butter nowadays has a higher milk content or soemthing,
and I should try to adjust the flour upwards to compensate. But the
cookiesheet thread suggests a couple more possibilities.

We use air-cushioned pans. Do they not heat-up quick enough, and let the
butter melt before the flour, sugar, and eggs start to "set"? Can this be
why my cookies are too flat?

We bought a box of frozen, unbaked cookies from some school fundraiser and
we don't have trouble with these. But maybe they're made with shortening
instead of butter, or baking them from frozen mitigates the problem.

Any ideas??

t