One of the primary reasons cookies spread is butter. At the bakery we always used 1/4 shortening such as Crisco to 3/4 butter. Chill the cookies and then baked at 350°F. The other thing we learned was to put more add ins in. So we loaded them up with chips, dried fruit, nuts - anything to keep too much dough without any add ins in any one cookie. There's a lot of talk nowadays about letting the dough rest in the refrigerator overnight. Have yet to try that. Just a few random thoughts.

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