I would think your problem is something other than sugar. I've used different types of sugar - some brands are milled finer than others. Also my dd lived in Ca for several years and she didn't have problems with sugar there, nor here. I would be very careful about accurate measurements in cookies, they aren't quite as forgiving as cake, etc. Also the type of shortening, butter, margarine, can make a big difference in the way cookies turn out.
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