Deborah, cookies spread more or less partly in response to the type of fat added because different fats melt at different temperatures. I wouldn't recommend using a cooler baking temperature because this can cause the fat to melt before the cookie is set up. It may be helpful to chill the cookie dough before baking for at least 30 minutes, and you could also try to decrease the amount of sugar by 1/4 to see if this helps. Sugar attracts moisture, but doesn't absorb it, so reducing the sugar makes more liquid available for the flour to absorb, which will give you cookies more structure. Barb@KAF

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