It sounds less like flour, Tammy, and more like some of the issues mentioned here. Perhaps your oven doesn't calibrate quite as well as it used to and the cookies are baking a little too hot? Checking your oven's temp against the automatic reading should help rule this factor in or out pretty quickly. Are you using Grade AA butter or European style butter or does that change from batch to batch? As you can read in our companion blog article, this can also make a difference. Last, but not least, we'd consider how warm the butter and the overall dough are before baking. Refrigerating your shaped cookies for 30 minutes before baking can also help cookies to hold their shape a little better if this is a problem. Hope this helps get you headed in the right direction! Feel free to give our Baker's Hotline a call at 855-371-BAKE if we can help troubleshoot further. Mollie@KAF

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