This week's question is about cookies. Sandra asks me: "What can I do/add to keep my cookies from flattening and spreading too much? I like them a little more domed." My Answer: When Sandra says "cookies", I am assuming she means a drop cookie, like a chocolate chip or oatmeal cookie. In this case, she should try chilling her dough for 30 minutes before she bakes the cookies and keep the dough in the fridge between rounds of baking. There is one other, more complicated possibility for flat cookies. If Sandra's home is located at a high altitude, this may be affecting her baking. At high altitudes, because of the difference in atmospheric pressure, leaveners (baking powder, baking soda, yeast, beaten eggs) work much faster than at sea level. To counteract this phenomena, Sandra could try raising her oven temperature. At extremely high altitudes, cutting back on the amount of leavener will also help. I give another reader, Carmel, a detailed answer about the effects and fixes for of high altitude at this link here. Thanks for the question Sandra. Disagree with my advice? Want to write in and try to stump me? Leave a comment and I’ll get back to you next Monday. Click here to sign up for Christine's Food for Friends e-newsletter!