I have made several batches of "Soft and Chewy Raisin Oatmeal Cookies" http://www.kingarthurflour.com/recipes/soft-and-chewy-oatmeal-raisin-coo...
However, I am not getting a large spread as I would like. They are somewhere between a cookie 'nugget' and slightly domed cookie cake. I use Landolakes unsalted butter at room temp (I never refrigerate any of my butter). Also, when measuring the flour I tried the 'fluff' and sprinkle method. I use parchment paper. The recipe calls for refrigerating the dough and then baking which I tried. I've also tried dropped the oven temp from 375 to 350 and even to 325--all produce a nugget cookie that is browner on the edges and bottom and chewy soft in the middle. All I really want is the same texture but just MORE SPREAD. Right now, using a 1 TBSP scoop I'm getting about 2-3 inch diameter cookies. I would like them to be more like 5-6. I even tried making my dough balls bigger and that didn't work either.
OH! I should also mention I am ADDING 2 TBSP of flaxseed and 2 TBSP of brewer's yeast. However, I INCREASED the butter by 4 TBSP.
I'm wondering if I need higher fat butter? Or to get my oven calibrated?