Could over creaming cause flat cookies? I had not made this cookie for at least 20 years but didn't remember the result as being flat. I made a double batch last night but I'm sure I would have done that back in the old days. I doubt that I would have measured as carefully back then and I probably didn't let the butter soften. If the butter is very soft but not melted--from sitting on the counter too many hours--how would that affect the outcome of the cookie? Although there are many variables, I think the butter softness is most likely the biggest change I've made in preparation.....Today I received two more baking pans from KA. I ordered three others last month and liked them so much, I ordered more. Thanks!

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