We moved to South Carolina many years ago and I discovered that nearly all my cookie recipes no longer worked. When I tried a new recipe I would bake one or two cookies to see how they baked. If they spread too much I discovered that in nearly every case the cookies greatly improved if I added 2 Tablespoons of extra flour for each cup of flour called for in the recipe. Just as flour amounts for yeast breads are variable I have found this to be the case for cookies here in our humid climate.

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