If desired, use heaping tablespoons of batter to make slightly larger, chewier cookies. For very large cookies, use a ⅓-cup measure, drop the dough 3 inches apart on the baking sheets, and bake for 18 to 20 minutes. You will have about 14 cookies.

Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

Whisk together in a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy:

Beat in one at a time:

Stir the flour mixture into the butter-sugar mixture. Stir in:

Drop the dough by the heaping teaspoon about 1 ½ inches apart onto the prepared baking sheets. Bake until golden brown, 13 to 15 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.