Preheat the oven to 350 °F (170 °C) and line a baking sheet with a piece of parchment paper. Position the oven rack to the lower third of the oven.

In a medium mixing bowl, add all the ingredients. Use an electric mixer on low to combine it. At first it will be very thin but after about 30 seconds of mixing, it should be firm enough to roll into balls. The dough may or may not feel oily.

Divide into 8 50-gram balls and place about 4" apart on the prepared cookie sheet. They spread a lot!

Bake immediately (it seems as though letting them sit for a while affects how they bake up). Bake for 11-14 minutes or until they've crackled nicely and no longer appear wet in the middle (I needed 14 minutes but you may need less if you use a dark pan, make smaller cookies, etc.). Let them cool completely on the baking sheet (where they'll continue to bake). If you don't let them cool on the baking sheet, the bottoms of the cookies likely won't be baked enough.

Store in an airtight container for up to 5 days.