I found the one thing that makes a huge difference is the quality of the butter I use. I have discovered that store brands seem to have a higher water content and any drop cookies I make spread way too much.I only use Land O Lakes butter in my drop cookies but use any other type in cut out cookes and any bars. I really resist using shortening as I do not like the texture. I will use it in cookies like Snickerdoodles but not really any others.

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