Cream the butter and sugars together until light and fluffy. Add the eggs, oil and vanilla. Add all the dry ingredients. Refrigerate several hours before working with the dough to make it more managable and less sticky. Make walnut-sized balls of dough, then roll in sugar. Press with a fork to make a criss-cross pattern. Bake on a non-greased cookie sheet for 10-12 minutes at 350° F. |