Step 1

Mix the first eight ingredients. I like to use my standing mixer on medium.

Step 2

Mix until everything is completely smooth. About 2 minutes or so.

Step 3

Now add the remaining ingredients.

Step 4

It will fill your mixing bowl pretty full.

Step 5

You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.

Step 6

Be careful if you choose the mixer option. This is a pretty solid concoction that can  bounce your mixer around a little.

Step 7

When you're done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight.

Step 8

I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.

Step 9

Now you're ready to bake.

Step 10

I like using a small or medium melon scooper.

Step 11

You can use a kitchen spoon, too. Either way is fine. You're not forming a perfect circle or anything.

Step 12

I like to line my cookie sheet if I am not using a baking stone.

Step 13

Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.

Step 14

Bake at 375 for 8-10 minutes.

Step 15

Transfer them to a cooling rack.

Step 16

I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)

Step 17

Once they are cool they are ready to enjoy.