Thomas R. Leith wrote:

> 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 read an article several years ago that suggest the culprit could be
butter than has sat at room temperature too long. This article suggested
no more than 10 minutes. I have a powerful Kenwood so I usually use
butter right from the refrigerator for cookies, and have never had a
problem with spreading.

Karen