Hi Judy, it sounds to us like you're using a soft flour, one with a low protein content. If your flour doesn't have very much strength to set the structure of the cookies, then they'll simply spread in the oven as they bake. We recommend using King Arthur All-Purpose Flour for best results if you're not already doing so. Its 11.7% protein content is just right for baking cookies that have a beautiful dome. If you are in fact, already using this flour, try adding about 1/4 cup of additional flour to your recipes and chill the cookie dough before baking to give the cookies some height and thickness. Happy cookie baking! Kye@KAF

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