The only thing I don't like about these cookies is how much they spread! The edges thin during baking and turn brown and crisp. From an visual point of view the brown edges aren't very appealing, so I trim them away using a knife or cookie cutter. But don't throw the crispy scraps away! They make a great topping for ice cream.
Any suggestions on how to stop these cookies from spreading? I've tried re-chilling the raw cookie dough balls after filling them with jam but that didn't help.
But regardless of the spreading phenomenon, they taste darn good.