“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.”
3hrs 12mins
7 dozen (approx)

Ingredients Nutrition


  1. In a bowl, cream butter, oil and both sugars for about 4-5 minutes.
  2. Add in eggs and vanilla; beat well until combined.
  3. Combine flour, baking soda and cream of tartar, and add to the creamed mixture until combined.
  4. Add in the nuts and chocolate chips (if using) mix until combined.
  5. Chill the dough for a minumum of 3 hours (overnight is even better).
  6. Set oven to 350°F.
  7. Prepare a large ungreased cookie sheet.
  8. Take off about 1 heaping tablespoon of dough and roll into a ball.
  9. Roll and coat the complete cookie ball in sugar.
  10. Place about 2 inches apart on an ungreased cookie sheet.
  11. Flatten with a fork in a criss-cross pattern.
  12. Bake for 12-15 minutes or until lightly browned.
  13. Cool on wire racks.

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