Weighing liquids is harder than weighing out dry ingredients (you can't really "level" off the top of a tablespoon of a liquid and some sticks to the measuring spoon), but I tared out a 1/2-cup plastic container and weighed 9 tablespoons of canola oil on my digital scale. I got about 4.2 ounces. The oil filled up the container to just about overflowing, so it was actually closer to 8 fluid ounces, but not 8, or 8.5, avoirdupois ounces. When I work with small quantities of ingredients like oil, I often use conversion data for converting between weights and volumes. Using the conversion data for oil, 9 tablespoons would weigh 4.44 ounces. I also used the conversion data on my bottle of canola oil (1 tablespoon = 14 g.), and, after converting from grams to ounces, I got 4.44 ounces again. (BTW, the weight differences between a teaspoon of canola oil and most other oils, including olive oil, are negligible.)
So, Buzz is correct and, while the dough may be oily, it is manageable, and you will get somewhere between 20-30% oil by weight of flour, depending on how light or heavy a hand is used in measuring out the flour volumetrically. Unless DKM meant 8 fluid ounces of oil in his recipe (the one you used), rather than avoirdupois ounces, there seems to be an error in the recipe, since 8.5 ounces of total oil would mean around 17 tablespoons, as previously reported.