Everyone wants to know why their cookies always turn out flat. Many people have found answers on their own, such as adding more flour or even using different pans. I think that the simplest answer is instead of using baking soda, use baking powder. It helps things rise, such as cakes, as bakers want to have tall, fluffy cakes without using yeast. My Mom consistantly had this problem, and when I gave her the answer, she doubted it. Since her next batch of cookies were not flat, I have a feeling that this is the answer.
(And yes, those cookies are not raw.)