Originally Posted by luv2bake6
new, i thought baking at a lower temp gives the cookies more time to spread as opposed to a higher temp to set the cookie faster hence less spreading. Is that true?
The issue of a spreading cookie has more to do with the ingredients than the baking time. White sugar and butter will give you more of a crisp, spread out, flat cookies vs. using brown sugar and shortening. You have to make sure you have enough binding to keep the dough together as well so adding a little more egg will help. Now, with that said, you can use a combination of white AND brown sugar, and butter AND shortening in a cc cookie recipe and you get a wonderful cookie.
When I make cc cookies, I make BIG ones - thick, chewy - and baking them for a longer time at a lower temp gives me the texture I want - a slightly crisp outside with a chewy inside.