InstructionsReset

1. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Add everything to a large bowl and mix together with a silicone spatula or wooden spoon until combined (or use a handheld or stand mixer).
3. Scoop mounds of dough, about 1/4 cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
4. Bake for 18-21 minutes until lightly browned on the sides.
5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.