I have a recipe for Banana Chocolate Chip cookies that I got from my
sister-in-law. Her cookies always come out puffy and rounded and they
don't spread all over the pan. Mine spread until the edges of each
cookie is touching the one next to it. I've even made it as
mini-muffins and when the batter rises over the edge of the muffin cup
it spreads around the edges.

Here's the recipe:

Banana Chocolate-Chip Cookies

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2/3 cup butter, margarine or shortening
2 eggs
1 cup mashed bananas
1 6 ounce package chocolate chips

Sift flour, baking powder, baking soda and salt together.
Cream butter, add sugar and mix. Add eggs and mix until light.
Add flour and mix until blended. Add bananas and mix well.
Stir in chocolate chips by hand. Drop batter by teaspoonfuls onto
greased cookie sheet. Bake 10-12 minutes in 375-degree oven.

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I've made this every way I can think of - with butter, with margarine,
with Crisco. I make sure my measurements are exact (especially the
bananas). My oven is properly calibrated. My baking powder is fresh.
I've tried chilling and/or freezing the dough, both before and after
putting carefully measured spoonfuls on the cookie sheet. I've also
made the cookies on a silpat instead of a greased cookie sheet.

But no matter what I do, those darn cookies spread and spread and go
flat once they're in the oven. They just won't come out the way my
sister-in-law's come out!! We've compared notes and can't figure out
what's wrong.

Does anyone have any theories?

Cathy