I want to thank you for (probably) solving my problem! I've been so
frustrated since I moved to a high-altitude area (6100') that my
cookies *never* come out right, unless I use commercial frozen dough.
I thought it was the altitude ... then I realized that we got some of
those air-insulated cookie sheets when we moved! I'm going shopping
for *normal* cookie sheets.

Today I tried making cinnamon chip cookies for the holidays ... ugh
.... they spread all over the pan and the oven bottom into one big
mess. I scraped the cookie sheets and told everyone it was a cinnamon
crisp topping for ice cream! (Tasted fine, just looked horrid!)

Angel

On Thu, 11 Dec 2003 18:16:49 GMT, "Thomas R. Leith"
> wrote:

>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
>