So if you used 2 eggs and 2 sticks of butter, then you should have used just a little more than 2 cups of flour. And approx 1 and 1/2 cups sugar.

Heat is probably not the culprit. Usually 325-350 degree oven. Too much butter or too cool an oven and the cookies will just melt flat. Since you have the opposite problem, it was probably too much flour. Also, a lower temperature might help if they cooked too fast to spread out. But if there is too much flour, no matter how low the temp. is they won't spread.

You can kinda tell when you spoon them out on to the cookie sheet. Also, if you check them after a couple minutes and they're too tall, you can push them down with a spoon.

The opposite problem happens as well. People that use lots of sugar and butter sometimes refrigerate the batter to help keep it from running.

I like to toss in some coconut and walnut bits as well. mmm

Oh dang - wrong forum! Sorry.