Ingredients
- 4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, room temp
- 3/4 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- Coarse sanding sugar, for sprinkling
Preparation
Step 1
1. Preheat the oven to 350.
2. Onto a large piece of parchment paper, sift together the flour, baking soda, and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and oil on medium to high speed until light and fluffy about 3 minutes. Scrape down the sides of the bowl.
4. Add the sugar and mix until well combined. Scrape down the sides of the bowl. Add the eggs one at a time and beat briefly after each addition. Add the vanilla and beat again to combine. Scrape down the sides of the bowl.
5. Turn the mixer to low and add the dry ingredients and mix until fully combined. The dough should be quite pale in color.
6. Use the ice cream scoop to drop 24 equally sized portions of dough onto the prepared cookie sheets, about 1 1/2 inches apart. Use the palm of your hand to press down lightly on the top of each dough portion to flatten slightly, then sprinkle with a little sanding sugar.
7. Bake in the preheated oven to 15 to 17 minutes or until the cookies are lightly golden around the edges and cracked in the center.
8. Remove from the oven and transfer the cookies to wire racks to cool.