This recipe's from Baker By Nature. I made half and got 34 1 T./1.5" dough balls. The dough is very soft and needs to be refrigerated at least an hour before scooping out with scoop else it will stick to the scoop. Mine baked for exactly 8 minutes and the edges got too brown and crisp so the rest baked for about 7.5 minutes. They taste very ordinary and need more salt. They have a dark, greasy look but they aren't greasy. I wouldn't make these again.
I grade these a B.
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