Preheat oven to 350°F and line a large baking sheet with parchment paper.

In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.

Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. If using a medium cookie scoop, add 1 to 2 minutes to the bake time.

Bake for 8 minutes to start; cookies should have a thin film on top and the batter should no longer be glossy, with small ripples of darker batter still visible.

Remove from oven and allow to cool on the pan for a couple of minutes before transferring to a cool rack.

Consume immediately or store in an air-tight container for up to one week.