My cookies do the exact opposite: they don't spread much, if any. This has consistently happened with several different cookie recipes (chocolate chip, oatmeal raison, oatmeal cream pie cookies) and I am at a complete loss. I weigh all my ingredients, have tried baking at higher and lower temps, under creaming the butter/sugar, and over creaming the butter/sugar. I also don't refrigerate my dough before baking. Are there any general ideas/guidelines for what would cause this issue for a lack of spread in cookies?

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