Ingredients
Scale
- 2 sticks unsalted butter (1/2 lb., softened)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup sifted confectioner’s sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (500 g)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped pecans
- 1/2 cup granulated sugar (for rolling)
Instructions
- Preheat & Line: Preheat your oven to 325°F (165°C). Line your baking sheets with parchment paper for easy cleanup and even baking.
- Mix the Creamy Base: In a large mixing bowl, cream the softened butter, vegetable oil, granulated sugar, and sifted confectioner’s sugar. Beat until the mixture is light and fluffy—this will help the cookies stay tender.
- Add Eggs & Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a warm, inviting aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep the cookies soft.
- Fold in Pecans: Using a spatula or wooden spoon, gently fold in the chopped pecans. You want those nutty bits evenly spread so every bite has crunch.
- Shape & Roll: Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball in the reserved 1/2 cup of granulated sugar to coat lightly.
- Bake with Space: Place dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just turning golden. The centers may look pale, but they will continue to set as they cool.
- Cool & Set: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack. Cool completely before storing (or devouring!).
- Prep Time: 20 minutes
- Cook Time: 12 minutes