I'm sorry, but when you need to increase the flour by 11% and decrease the egg by 33% just to make the recipe work, the recipe (as written) does NOT deserve a good rating. I followed the recipe to a T, and this is what I found: Even after refrigerating the dough, I still ended up with super flat cookies that are closer in taste and texture to a somewhat greasy candy than a cookie. Anything over 13 minutes at 300 degrees will result in hard, crunchy (not crispy) cookies. If you don't mind the oiliness, though, the taste isn't bad at all. I'll try again using everyone's flour/egg revisions, but if it turns out well, I can't give the credit to Sarah (the original submitter).
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I'm sorry, but when you need to increase the flour by 11% and decrease the egg by 33% just to...