Your cookies were not flatter because of the different flours, in my opinion, but because you increased the total amount of fats by a third. If you are going to substitute Crisco for butter, you should use equal amounts of Crisco and butter. You increased the total from 3/4 cup to 1 cup, and that is what made your cookies spread out more. Next time you must substitute Crisco for part of your butter, make sure the total of the two still comes to the same amount.

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