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 twelve 28-gram balls and place about 4" apart on the prepared cookie sheet. Press down slightly with the palm of your hand.

Bake immediately (it seems as though letting them sit for a while affects how they bake up). Bake for 12-16 minutes or until they've crackled nicely. 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.

Refrigerate them for a better, chewier texture. They can be refrigerated for up to 1 week or kept at room temperature for up to 3 days.