Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

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).

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.

Bake for 18-21 minutes until lightly browned on the sides.

Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.