Hi Rich, I'm sorry we weren't able to answer your question in a timelier fashion! For those who may find themselves in a similar predicament: these cookies are more likely to spread excessively when made with AP flour; this is because the higher protein Bread flour soaks up more liquid than AP flour. One way to combat this issue is to bake the recipes into bars, as instructed in the Tips From Our Bakers section on the recipe page. You could also try freezing the dough balls, and then baking them from frozen, which is also outlined in the Tips section. 

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