According to the cookie spread test food scientist and dietitian Ann Reardon did on her web site, it is the incorporation of air when beating the butter into the sugar that causes spreading. You should not beat the sugar and butter till light and fluffy, but just beat about a minute till just incorporated. I never have excessive spreading and I use only butter, never margarine, and I make a lot of cookies. Ann's web address is howtocookthat.net, check it out.

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