I have been experimenting with triple ginger molasses cookies. The last time I made them they were perfect, crispy outside, chewy inside & made with Gluten Free "Bob's" flour This time they spread. I didn't have enough gluten free flour left so substituted 1/2 of regular flour. The recipe called for 3/4 cup soft butter but I substituted 1/2 butter & 1/2 Crisco. I baked them at 350 degrees & the last time I made them 13 min came out with those softer centers & more cake like. This time they were flat & adjusting the cooking times didn't help. Since they turned out ok the first time at 350 would the change in flours have made the difference? Or since some of the posts that say too much sugar could cause the flattening, the other change I made was to coat the balls in raw, heavy crystalized sugar instead of regular white?

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