I misspoke. What I meant to say is, puddle cookies (what we call them) are a result of not enough time creaming the fats and sugars together. When creamed too long, mine anyway, stayed tall were not soft or chewy and didn't spread. There is the possibility the dough may have needed more flour or the trays were too warm when the dough was scooped out. I have since learned to put the trays into the freezer a few minutes before baking to help solidity the fats and let the leaveners get a head start before going into the oven.

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