I baked choco-chip cookies last night for a church thing, and they
didn't turn out right. The dough tasted great, but the cookies baked
way too thin and flat; the first pan was almost "fried". I turned the
oven down a little and watched then more closely, but they still melted
and ran.

I used half butter and half margarine (real 100-calorie margarine, not
'spread') and I cut back on the amount of salt. At first I thought the
recipe might be wrong -- it called for a cup of butter when maybe it
meant a stick of butter. But I looked up another recipe and it had the
same amounts.

The kitchen was pretty warm, and I mixed the dough and cooked it right
away. Maybe I should have chilled it before baking?

The only two modifications I can think of for the recipe next time would
be melting the butter/margarine to release its moisture and make it
available to the flour. Or use bread flour instead of all-porpoise.

Any other ideas?

Thanks, Bob