Preheat oven to 350 degrees, line rimmed cookie sheets with parchment paper and set aside.

In a large mixing bowl, stir together all the ingredients. Now with a hand held mixer, mix up until all is combined.

Do this on low to medium speed.

Roll dough into 1 inch balls and place 12 on each cookie sheet.

Press down with the tines of a fork that you sprayed with cooking spray.

Bake for about 8 to 10 minutes at the most. You don’t want to over bake these to keep them chewy.  Turn the pan around after 4 minutes and check the cookies at 8 minutes. They should puff up just a little and be very lightly browned.

(Store in an airtight container on the counter up to 2 days or in an airtight container in the fridge up to 5 days. Can also be frozen. Best way is to wrap each one individually in plastic wrap then foil. Place in a Ziplock bag and freeze up to 1 month.)