Place in the oven and bake for about 8 minutes. The drops will be soft as they come out in the oven. Place them on a cooling rack and start a new batch.
You will probably need to cook your drops in 4-6 batches, depending on the size of your baking sheet. Make sure to put the dough back in the refrigerator between batches.
Allow the drops to cool completely then transfer them to an airtight container and refrigerate for up to 7 days. They also freeze really well and can be eaten straight out of the freezer, so it's no use trying to get away from them!