You could try chilling first and that would probably help. I've never baked with this product, but I suspect it's higher fat, given the absence of milk solids. Thus it's lacking the protein of dairy; and since you're substituting fat (which helps things spread) for protein (which helps them keep their shape), it would make sense your cookies would spread more. You might also try cutting back on the dairy sticks just a tiny bit - like maybe 15%. That might help, too. Good luck - PJH

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