I’m craving some — with frosting … sigh … I haven’t mastered baking cookies. My success rate is about 25% when it comes to cookies. Something goes awry with the chemistry and they end up dense, doughy, or bitter — indications of a baking soda/baking powder imbalance. Maybe I’ll just get a cookie and tea at my local coffee shop. Do any of you have any remedies for cookie chemistry? Please do share.
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More Rambling 
My first suggestions would be to make sure that you are measuring your ingredients exactly, as well as following the recipe exactly. Use the back end of a knife to level off your measurements.
Also, make sure there is nothing wrong with your oven, and be sure your cookies are all the same width. Use a rolling pin with dough wheels so that your dough is the same thickness all the way across.
Be sure you are not substituting any ingredients either. It’s important to follow your recipe EXACTLY. If that doesn’t work, try a different recipe. I have a great sugar cookie recipe at http://thecookieblog.wordpress.com/2008/10/02/ohmas-old-fashioned-soft-sugar-cookies/
I also have a blog post on troubleshooting your cookies posted at http://thecookieblog.wordpress.com/2008/08/25/troubleshooting-your-cookies/.
I hope you’ll stop by and take a look. My blog is all about cookies.
Good luck!
Tiffany
Owner
Ohma’s Cookies
http://www.OhmasCookies.com
http://thecookieblog.wordpress.com