I have made a batch of cookies using a US recipe and they have ended up quite greasy and over spread out - as if there was too much butter/too litle flour use. I have made several recipes from the cook book with great success, so I am wondering what went wrong with these ones. Could it be:
using UK butter rather than US butter? I think our butter is more fatty?
or that I used a bit too much egg as I only had UK large eggs and these are bigger than US large eggs - I should have weighed them but to be honest I didn't think that for something as simple as cookies it would make such a difference
or anything else you can think of. They still taste great, they are just a bit greasy and flat.