Q: I currently live in Europe, and every time I've baked cookies here, they spread thin, no matter how much success I've had with the recipe at home in the US.
I've tried everything: buying new baking soda, refrigerating dough for hours or overnight, mixing until just incorporated, making sure the butter isn't too soft, and on, and on.
The only things that come to mind are the butter and the oven. I've never used an oven with two dials, but I normally just set it to top and bottom heating. The butter seems like the butter from home, but I've been recommended to bake with margarine-like butter.
Sent by Nikki
Editor: Readers, any ideas on how to fix these flat cookies?