Why do my oatmeal cookies spread so much? (ingredients, sugar, baking)

[Mattie]

I have tried several different recipes, I have chilled the dough, and I never use a hot cookie sheet. But, without fail, my oatmeal cookies spread too thin. What am I doing wrong?

[TabulaRasa]

Usually, it's either too much sugar, too much shortening, or too much leavening.

[Wurzig]

Sounds like too much shortening..........add more flour and/or oatmeal next time.....

[Wurzig]

Are you at a high altitude?

[Bayarea4]

Try using less baking soda and more flour than the recipe calls for. You might have to experiment with the amounts to get the result you want. I've also found that cookies made with margarine seem to spread less than those made with real butter.

[Mattie]

Reps all. Thanks for the answers. Not at a high altitude here, but this problem has vexed me for a long time. Will try cutting down the butter, and a bit more dry ingredients this time.

[jackmccullough]

I think you're getting good suggestions.

If your recipe calls for two sticks of butter, use one and a half.

Add a half cup of flour above what the recipe says.

[Bulldogdad]

Find a recipe that uses weights instead of volume measurement.

Here is a conversion article:

Baking Ingredient Conversions Article - Allrecipes.com

[House4kids]

Mattie - thanks for this thread - I don't make oatmeal cookies because of that same reason - now I might try them.

[Beretta]

Are you melting your butter before mixing?