A SECRET TO BE SHARED....=)ABOUT BAKING....

1.  Read your cookie recipe carefully before starting:

Be sure you have all the ingredients called for and that you understand the recipe clearly.
2. Use good tools and utensils:

Assemble all the bowls, pans, and utensils you will need on your counter or worktable before starting. Use standard measuring cups and spoons.
3. Use correct pan sizes:

Use the type of pan specified in the recipe. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time. Larger, shallower pans need increased heat; smaller, deeper pans need decreased heat. The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim.

4.  Use top-quality ingredient and assemble the ingredients before starting:

You can't expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding.

baking powder and Baking Soda:  Check expiration dates of baking powder and baking soda, replacing if necessary. For testing purposes:

Baking soda should bubble when added to vinegar

Baking powder should bubble when added to hot water.

Be sure to mix baking powder and/or baking soda into the flour before adding to the wet ingredients, as this distributes everything evenly so your cookies will not end up with large holes.