If cookies spread more than expected, start with a few details before changing the recipe. Was the butter melted, very soft, or cool? Were the dough portions placed on a hot baking sheet? Did you weigh the flour or scoop it into a cup? Each gives the next person a clearer starting point.
A manageable comparison: Keep the recipe and scoop size the same. Bake a small first batch on a cool pan, noting the dough temperature and bake time. For the next batch, change only the factor you suspect, such as chilling the dough if the recipe allows it. Compare both spread and the texture once the cookies have cooled.
Avoid adding a large amount of flour simply to stop spreading; that can change the texture of the whole batch. Before adjusting ingredient ratios, check the original quantities and whether anything was substituted.
Share these four things: the recipe link, any substitutions, the pan type, and whether the cookies spread immediately or only near the end. We can discuss possible causes without assuming every flat cookie has the same problem.
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