My aunt's tip about beating butter for 10 minutes wrecked my whole cookie batch in Phoenix last Sunday

She swore her grandma's recipe needed a full 10 minutes of creaming, so I set a timer and obeyed, but the dough ended up greasy and flat, and now I'm wondering if altitude or mixer speed is the real culprit here, has anyone else been led astray by a relative's sacred baking rule?

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