Cookie Tips, flat or rounded?

Using the correct ingredients is key. For best results, follow the recipe closely and measure ingredients carefully.

Fats play a major role in the spread of a cookie--whether a cookie keeps its shape or flattens in the oven. In general, more fat equals flat crispy cookies, while less fat equals puffier cake-like cookies.

Cookies are made primarily with butter, margarine or shortening. Whipped spreads should not be used as they are unsuitable for baking.

Shortening and margarine are stable, and will help cookies keep their original unbaked shapes. Butter melts at body temperature--a much lower temperature than other solid fats--resulting in a “melt-in-your-mouth” burst of flavor.

Cookies made with butter tend to spread out. Butter is essential in certain cookies, such as shortbreads; if they don't hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe.