Hi Scott, this is a dryer dough to work with, so it’s not best for smaller cookies. I simply scooped 3 tablespoons with a large scoop to bake them. The outer edges of the cookies were slightly crisp with the interior being chewy. As long as the dough comes together to scoop they should be ok (but this is for large cookies) Be sure to start with room temperature butter, not cold butter. You could reduce some of the flour, back off about 1/2 cup flour and then add it as needed a tablespoon at a time just until the cookie dough comes together. I have a few posts on baking cookie with tips. Here is that info. Hope that is helpful, let me know if you have any more questions.

* cookie tips guide https://www.createdby-diane.com/cookie-tips

* resources, recipes, items, and instructions for baking perfect cookies https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html