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“My favorite cookie as a kid. The cookie is similar to a pecan sandie, great for dunking.”
READY IN:
1hr 10mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat Oven to 350F.
  2. In the bowl of a 4.
  3. 5 qt.
  4. mixer cream the butter and sugars.
  5. Add the cooking oil, egg and vanilla and continue to mix.
  6. In a work bowl, combine the seven dry ingredients.
  7. Add the dry ingredients in increments and mix well.
  8. Using a 1 ¼ inch cookie scoop **, drop the dough on 2 inch spacing on a parchment covered insulated cookie sheet.
  9. Flatten the dough slightly using the bottom of a glass dipped in sugar.
  10. Sprinkle a bit of sugar on top of each cookie and bake 9 to 12 minutes in a 350F oven.
  11. Depending on the oven, the cookies should bake 9 to 10 minutes on the top oven shelf and 10 to 12 minutes on the bottom shelf.
  12. The cookies should not brown.
  13. Baking time will be less for a black or uninsulated cookie sheet.
  14. Dough should be baked immediately after preparation.
  15. Note: You can substitute corn oil margarine such as Blue Bonnet for the butter for dietary reasons, or if the cookies will not be consumed within 30 days.
  16. Note: You can drop dough by the tablespoon if a scoop is not available.

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