Preheat the oven to 350°.
Spray or grease cookie sheets, or line them with parchment paper.
With the mixer at medium speed, mix all ingredients together to form a stiff dough.
Drop the batter 2 inches apart onto the prepared cookie sheets. Use a # 40 cookie scoop, or drop in mounds equal to about1-1/2 tablespoons. You will get 24 cookies.
Bake for 10-12 minutes. (For a thinner cookie, at the 9 minute mark, flatten the cookies with a spatula and bake for another 1 minute or 2. Watch them. They should be a little soft to the touch when you take them out.
Remove the pan to a wire rack and let them cool in the pan for ONLY 1 minute. The cookies might look a little soft, but that is okay. They harden as they stand.
Transfer the cookies to a wire rack to complete the cooling. If you leave them too long in the pan to cool, they will continue to bake and be too hard.
Store the cookies covered in a tin or container at room temperature.