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Beat in the eggs, one at a time, mixing until each is fully incorporated and the mixture is smooth.
Gradually add the reserved dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. They might still look a little soft in the middle, but they'll firm up as they cool.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They will continue to flatten slightly as they cool.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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