Jonathan at King Arthur

November 9, 2020 at 1:57pm

Hi Anusha, a lower oven temperature may be the way to go. As Frank, our veteran chef and test baker says in our blog, One Reason Cookies Spread, once those cookies hit the oven, the fat starts to soften and melt. And the hotter the oven, the more quickly it melts. If the oven's hot enough, the fat melts before the cookies set. And since their flour/liquid matrix hasn't yet had a chance to harden, the cookies spread. Happy baking!

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