I have been baking for over 40 years. I always used Crisco shortening and margarine in my cookies as we never used butter in my house! Although I still use shortening I now use butter in all my baked goods. My biggest problem when baking cookies is that every recipe I try comes out flat. I have tried every method I can think of to correct this problem from using 1/2 shortening to 1/2 butter, rolling the dough into balls and then freezing the dough before baking, etc. I always make sure that my cookie sheets are lined with parchment paper and are completely cool before adding the dough. Any suggestions as to what I can do to solve this problem? The cookies taste great but I'm tired if them baking up so flat!!

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