OK, truth be told, the (egg-free) dough was dreamy delicious, and the resulting cookies pretty tasty--but not really a entirely different experience than store bought. That being said, they were probably over done. The recipe (http://smittenkitchen.com/2009/05/graham-crackers/print/) recommended 15-25 minutes in the oven. My oven temperature is spot on and 15 minutes did in the thinner cookies and left several others with black bottoms. I have a bit more dough rolled into a log in the freezer. We may try slicing to maintain a more consistent thickness and baking them for a shorter time AND further apart on the baking sheet--OR we might just eat the dough in chunks with a clear conscious.
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