Hi there, Kristin! You can try to get your cookies to spread more by using butter that is a bit softer than you normally would so the dough is a bit on the softer side. You can also try lowering the oven temperature by 25°F so the fat melts a bit more before the cookies set. Using all butter rather than a combination of butter and shortening will help as well because butter has a lower melting point. If your recipe calls for chilling the cookie dough you can also try skipping this or chilling for a shorter amount of time so that the fat isn't as chilled. You might also find that flattening the scooped cookie dough slightly just before baking can help too. We hope this helps and happy baking! 

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