Maria... get an oven thermometer and check what your oven is really registering when you put it on a setting. (I had an aunt that had her oven run 75F hotter than it should and nobody ever tried to reset it). Fresh ingredients, take your time in measuring. If you're at altitude you will have to do adjustments. Make notes for next time. (one place I lived was right at 6500 feet, I used adjustments for Denver (5280) for tollhouse cookies and had to watch the time to 15 seconds, and cool my sheet totally between batches. I could then get perfect cookies if I used a portion measuring scoop to make them the same size and had to be right there to whisk them out and scrape them onto the cooling rack) Don't give up dear! I always find that frosting covers a LOT too. :)

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