To me, that sounds like a pretty good effort for the first time. And it certainly could have been a lot worse. When you boil the hops for that length of time, you evaporate off the flavor and aroma components, and just leave the bittering components. Three extra ounces of Willamette hops for bitterness is going to mean the beer will be more bitter than intended, though on the bright side Willamette aren't all that high in alpha acid (they're around 5%, I think), so it should still be drinkable. What you won't get will be much hoppy aroma, though, as the flavor and aroma would have been boiled off. If you wanted to compensate for that, you could dry hop to get some of the hop aroma back - by adding an ounce of Willamette hops to the beer when you transfer it to secondary.
The rule of thumb I've heard on here for bottling is to do it after three weeks - one week in primary, two weeks in secondary, then bottle and leave to mature for three more weeks. If it's super-bitter it might be better if left a little longer in bottles. I think it's your duty to investigate this by drinking your beer at regular intervals and then reporting back on here