I have baked many, many NFSCs with very little spreading. All of a sudden my cookies are spreading. I roll and cut out with no problem, hold cookies in freezer until I get entire batch cut out, place on cold cookie sheets on parchment, bake at 350 for 10-12 minutes rotating and switching sheets on racks after first 6 miutes. I have not changed the ingredients in any way. I am just baffled by what could be wrong. Any suggestions? TIA.
hmmm.... have you changed any ingredients lately? Brands? size of eggs? was your butter warmer in that batch?
Ingredients have not change. If the butter is super soft, but not melted, does that make a big difference?
Did you buy new stuff, like new baking powder? Different brand of flour? Winter wheat is different than summer wheat too. Possibly this would do something to it.
I'm just tossing ideas out there, not too sure what caused it. But it is interesting.
how old is your oven? could the temp be out of whack?