This has me absolutely baffled. I’m not the greatest cook in the world but honestly, I can follow a recipe. All the ingredients are in there (though Kevin is sure I have to have missed something). It is humid and warm today, but still? Enough to have cookies turn out as thin as crackers?
I just don’t get it.
Thank heavens they still taste good.
And if you have any thoughts, I’m more than willing to listen.
Connie Herron Photography 
These look EXACTLY like the cookies I made a while ago. I used to make them all the time and they were always perfect. Really. People would tell me how they weren’t too crunchy, weren’t too chewy. I made them exactly the same way this time and they were flat and hard and breaking apart. They tasted so good though. Weird.
What recipe did you use, if i might ask?
I made those once, and they didn’t turn out either! I haven’t made them since! Keep trying!
I used the recipe on the back of the Ghirardelli Chip bag. 1 cup butter…. 2 1/4 cup flour – It uses more sugar than the Toll House Recipe, but would that make them FLAT? (1 cup of each of the sugars instead of 3/4)
I’ve been told that yes indeed it is the ratio of sugar in the recipe that makes them flat or mounded… so maybe it’s just a bad recipe.
I feel an experiment coming on…. I just don’t know if my waistline can handle it!
Was the butter melted? Whenever I melt my butter too much, I get cookie crisps. But they are YUMMY!
I did have trouble with the butter. It was placed back in the fridge by one of the children (I’m not mentioning who to protect the innocent) and I had to get it soft again. It is possible that it was softened a little uneavenly 🙂