My mom went to college for Culinary and also worked as a school lunch cafeteria manager/baker. She started having trouble with cookies spreading to thin when baking and started troubleshooting as nothing had changed. Same oven, same ingredients, etc. What she found was that Parkay Margarine had modified their product so that it had a higher water content. She switched to Land O'Lakes margarine with a lower water content and that solved her problem.

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