Prep 3 hrs
Cook 12 mins
Since these cookies are a favorite at my house, I always prepare a double recipe and freeze some of the dough to bake later. This recipe may be cut in half if desired, and the chocolate chips are optional. I do suggest if you are preparing the full recipe (as stated below) to make on a heavy duty stand mixer as there quite a bit of dough. These cookies are not a soft-like texture and become more crispier with a longer baking time. If desired use 3 teaspoons of lemon or orange extract in place of the vanilla. Plan ahead, the dough needs to chill for a minimum of 3 hours or overnight is even better.
- 1 cup butter, softened (no subs!)
- 1 cup vegetable oil
- 1 1⁄4 cups sugar
- 1 cup confectioners' sugar
- 2 large eggs
- 2 -3 teaspoons vanilla
- 5 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1⁄2 cups finely chopped walnuts or 1 1⁄2 cups pecans or 1 1⁄2 cups crushed almonds
- 1 1⁄2 cups mini chocolate chips (optional)
- sugar, for rolling
- In a bowl, cream butter, oil and both sugars for about 4-5 minutes.
- Add in eggs and vanilla; beat well until combined.
- Combine flour, baking soda and cream of tartar, and add to the creamed mixture until combined.
- Add in the nuts and chocolate chips (if using) mix until combined.
- Chill the dough for a minumum of 3 hours (overnight is even better).
- Set oven to 350°F.
- Prepare a large ungreased cookie sheet.
- Take off about 1 heaping tablespoon of dough and roll into a ball.
- Roll and coat the complete cookie ball in sugar.
- Place about 2 inches apart on an ungreased cookie sheet.
- Flatten with a fork in a criss-cross pattern.
- Bake for 12-15 minutes or until lightly browned.
- Cool on wire racks.