What things can you vary to make cookies hold their shape better during cooking, and not spread out like a pancake? From my experimenting, the initial temperature of the dough before cooking seems to make a difference - refrigerated dough spreads less than room temperature. What else can I do without making the cookies too dry? (Obviously if I add enough flour, the cookies will hold their shape, but at the cost of ending up with hard, dry bricks).
Does trying different fats like butter/shortening/margarine make a big difference? Is it worth buying heavier pans?