PJ, it you feel it might be a flour to liquid issue, what I might try the next time I make these cookies is immediately after mixing it, drop scoopfuls into my metal mini muffin tins and chill that for an hour to form the balls, and then bake them. That should eliminate the need for water on the scoop and make the shapes more uniform (I don't have a mini cookie scooper yet, so I tend to improvise with two spoons.) which could be introducing more liquid than need be. It's an idea I will get back to you on after I test it out.

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