Now it makes sense! So many cookie recipes call for softened, or room temperature butter (and eggs). So if the ingredients are room temperature, that explains why my last batch of cookies were flat. I thought it was the baking soda (which I replaced) but haven't made a batch since. The next time I'll try chilling the dough and seeing what happens. And, by the way, I think all of our ovens vary a lot. I finally got an oven thermometer and there are definitely hot spots in my oven so now I know to rotate, rotate, rotate.

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