I use the normal amount of flour but use 100% whole wheat flour and real butter straight from the fridge--or sometimes even from the freezer. If you use frozen butter, cut it up first and be prepared for it to take ahwile in the mixer. I used to let my butter get to room temperature and the cookies would get so flat! Now that I use it cold plus use whole wheat flour, they turn out great. All the neighborhood kids (who aren't used to things made with whole grains) think my cookies are AWESOME and they can't even tell I use whole wheat.