Drop by teaspoon full or use small size scoop, about 2 inches apart on parchment line baking sheets. Bake at 375 for approx 6-8 minutes, depending on oven. Watch them closely, as the edges begin to get deep golden brown and tops are golden brown in color, remove from oven, cool on cookie sheets about 3 minutes, remove to wire racks to finish cooling. Cool completely before putting into airtight container. These cookies are best eaten in the first couple of days after making. But they are so good, they won't last that long.