I love the Betty Crocker original recipe for Chocolate Crinkles ( http://bit.ly/1TRnOzc ): it is my signature cookie to my family. I also have trouble with my cookies being flat. They are not so flat as the spreading chocolate chip cookies (mine look like the recipe on the Betty Crocker site), but when they bake in the oven, they rise up to pretty dome shapes and then fall. I love those dome shapes, and I wondered if the same principal applies here as in the cookies above? Or does it have something to do with the baking powder or perhaps the timing: is there a limit to the time baking powder can keep a risen shape? I have so many questions! Ultimately my question is how can I get those cute little dome shapes--at least retain some of the shape--when baking the Chocolate Crinkles recipe from Betty Crocker?

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