[Dagger]

I read that store bought butter has alot of water that can make cookies spread when baking. Someone wrote they melt their butter so it mixes into the sugar better. It made me wonder if you melt your butter down to the point that the water Evaporates out then cool it into a solid and use it in the cookie recipes would this be the best way to go? Also with the water evaporated out would this reduce the volume of butter you have left that you would need to melt several bars and then combine them to get the right amount the recipe calls for, exp 1/2 cup?