My advice would be if they aren't spreading enough then there is a bit too much flour. Try cutting down 1/4 cup and do a test cookie, if it's spreading too much then add a bit more flour until you get it how you like it. Betty Crocker cookbook has this tip in their old cookbook. I think most people are trying to figure it out when it's really just as simple as too much or not enough flour that affects the spread of the cookie. Try not to over-think it so much. EDIT TO ADD: The cookies in the picture look good though...they don't look like they didn't spread enough to me. Here's a thought too, why not use a round cookie scoop to form them and flatten them out a bit with the bottom or a glass or something? This post was edited by arkansas_girl on Thu, Dec 27, 12 at 10:31

Trudy, I send my mom chocolate chip cookies and lemon blueberry bread all the time in the Summer from NC to Pa with no problems. The bread I double wrap in foil and place in a zip lock bag. The cookies either in a tin or wrapped in plastic in a shoe box! The keep nice and fresh. Gina

I will generally make a recipe the first time - as written - out of some kind of respect for the author of the recipe. In this case, I don't see why they used bread flour (milled from hard wheat) and cake flour (milled from soft wheat), when National Brands of All-Purpose Flour (such as Pillsbury and Gold Medal) are already a blend of hard and soft wheat flour, and what you are essentially mixing is all-purpose flour. If you are going to use a National Brand of all-purpose flour, I would use the entire amount of flour called for in the recipe, and not use any cake flour. If you are using King Arthur or Robin Hood all-purpose flour (which are Northern All-Purpose flours) and are closer to bread flour in protein than National Brands, in that case I would use the cake flour. The hydration will be off because the higher-protein (gluten) bread flour will absorb more liquid than either all-purpose or cake flour. As it is, switching flour types, you may need to adjust the amount of flour (add some - like a tablespoon or two), check the stiffness of the dough, and make sure you bake a few test cookies to see if it's "okay". This is a good reason to understand the different types of flour and how they work in a recipe, so when you need to alter the type of flour in a recipe, you'll know how to adjust accordingly.

Here's my go to when I need a treat and don't want to take the time to do much....fast easy and good. Cookies blond brownies 2 2/3 cups sifted flour 1 tsp salt 2 tsps BP Melt 2/3 cup butter, add 1 lb brown sugar and allow to cool Beat in 3 eggs Add one 7 oz pkg chocolate chips 1 tsp vanilla Spread in greased jelly roll pan And bake 350 for 20 to 25 minutes…..cool and cut into squares. Mix all in one pan….buy a 2 pound bag of brown sugar and eye-ball half of it. Melt butter in 2 qt sauce pan, add sugar, stir and allow to cool measure flour, add salt and Baking Powder and mix Beat the eggs ( with a spoon) into the sugar butter mix, add the flour…add the chocolate chips and nuts if desired….turnout into a jelly roll pan and bake….don’t over bake! Makes about 24 2 inch squares.