Hi Elaine! The shortening in this recipe provides structure to the cookie as it melts at a higher temperature than butter. If you were to make the recipe will all butter, you could expect it to spread out a little farther and be less high rising. To adjust for this, chilling the scooped dough for at least 1 hour prior to baking it. Because the dough will still be stiff from the fridge, it should spread less. Happy baking!

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