PJ- I made the New York Times cookie. While it tasted great, it did not look like your pictures. They did not spread, the stayed very thick. My husband loved it that way, but I wonder...what did I do wrong? Hard to say, Kristy - not hot enough oven? Not enough sugar? Not a large egg? Not King Arthur Flour? Something tightened the gluten, or absorbed the liquid, or... as I said, hard to diagnose. Next time, try baking one first, to see if it spreads. If it doesn't, try flattening the next one, and do another test bake. Good luck - PJH

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