Directions

1. Preheat oven to 325°F. Line 2 large baking sheets with silicone baking mats. Set aside.
   
2. Combine all of the ingredients into bowl of standing mixer. Using a paddle attachment mix until all of the ingredients are combined. The dough is thick and heavy.
   
3. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape.
   
4. Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
   
5. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.