Someone once told me that over-beating the sugar and butter (making it too airy) can make cookies spread too much. Since recipes generally are vague on exactly how much creaming a mixture takes, this over (or under) beating could make a difference. I have also heard that if the butter is too soft, it can also cause problems. Determining what is too soft is also problematic. I do applaud KAF for providing recipes in ounces as well as standard cup measurements. I find that weighing the ingredients does provide a better chance for consistency.

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