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"Named after the way they're formed on the cookie sheet, the dough for drop cookies is soft, usually mounds when dropped, then flattens slightly during baking. Be sure to allow for some spreading of the dough. To prevent cookies from spreading too much during baking, drop dough onto a cooled cookie sheet, mounding dough slightly.
Drop cookies are properly baked when lightly browned and a soft imprint remains after touching with a fingertip. Overbaked drop cookies will be dark and crisp; underbaked cookies will be doughy.
-- from the Better Homes and Gardens Homemade Cookies Cook Book
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