Another contributing factor not mentioned is the butterfat content. I have found that using high ratio butterfat butter (such as Plugra) is fine for cakes, but for cookies it can cause this unintended result of spreading. Rather than use shortening (as some people have suggested) I prefer to use a lower butterfat butter such as a store brand. Chilling the dough for at least half an hour gives the flour time to absorb some of the liquids/fats and often makes the dough easier to handle. In addition, as a general rule, I save the mixer for cakes and cupcakes, but mix cookies by hand, old-school, with a metal bowl and a wooden spoon.

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