Hi Zoe! It would depend on the recipe, as one with more flour would have a bit more gluten structure to keep things firmer, even if you were to over cream the butter. Generally over creaming causes a fluffier cookie texture, and under creaming isn't a frequent issue. We'd be able to help you more specifically with some additional details, so we encourage you to reach out to our free and friendly Baker's Hotline staff to help troubleshoot at 855-371-BAKE (2253). Kindly, Annabelle@KAF

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