Preheat oven to 375F and line a large cookie sheet with parchment paper.

In a large bowl of a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sweeteners together. Put the softened butter in a large bowl first and mix until fluffy and lightened.

Now take a cookie scoop and place dough balls 1 inch apart on your prepared baking sheet. This ensures the cookie dough balls do not stick. It's an important part, even if your cookie sheets are non-stick as these cookies are likely to stick otherwise. You can use a Silpat non-stick mat or grease your pan well if you do not have either.

Bake 10-11 minutes checking in on them at the 9-10 minutes mark because if they brown too much, they will lose their softness quality. Look for a golden brown edge and a set center.

Once they come out of the oven, they will appear to be a thicker cookie, but just gently press them down with a spatula so the cookies are about 1/2 inch thick.

Let them sit on the baking sheet for 5 minutes before removing and finishing setting on a cooling rack.

Keep them in an airtight container up to 5 days or in the fridge up to 10 days.

If you want to freeze them it is best to freeze the dough and bake them fresh versus freezing the baked cookies. Just place cookie dough balls on a parchment lined pan, freeze for 1-2 hours, then put the frozen balls in a freezer bag or container for up to 3 months. To bake, place dough balls on parchment lined pan and bake for 15-20 minutes. If you have time, let the dough sit on the pan at room temperature to thaw a bit before baking for better results.