I mixed all the ingredients in my Kitchen Aid Mixer and then took a heavy duty 1/2 cup ice cream scoop and then measured the mounds on 2 large nonstick cookie sheets. The best ones I have ever bought are made by Wilton. They have the best nonstick ability I have ever seen.
I sprayed olive oil cooking spray on the pans to insure that the cookies would come right off-spatula or not.
I baked them at 350 degrees for 12 minutes.
The cooking time will take more than that-just judge every 5 minutes until they are done after the initial 12 minutes.
Let them sit on the baking sheet up to 10 minutes until they are nicely firmed up and browned.
Put on a plate or wire wrack to cool and store in an airtight container.