Chewy Sugar Cookies

When I was little, the best part of going to the grocery store was the sugar cookies you get when you go to the deli. No chocolate chip cookies for me, no way. Vanilla was the way to go. They were always the best, always soft and chewy, never crunchy. Crunchy cookies were (and still are) gross when I was 5, so grocery store cookies were the best.
What is it about children and less than awesome taste in food? Thank goodness it's something you grow out of. Or at least it is for some people... my boyfriend had Eggo Waffles with maple syrup, whipped cream, and chocolate milk for dinner. Some people don't outgrow the gross phase... But anyway! While I outgrew the stale grocery store cookie phase, I still love sugar cookies. These were almost like a mix between sugar cookie and a shortbread cookie. The outside was buttery and slightly crisp, but the inside was soft and chewy. They're very vanilla-y and super delicious. You also can leave the dough in the fridge overnight, too.

Vanilla Sugar Cookies
from Joy the Baker

1/2 cup butter, at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar, plus more for tops
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Beat butter till smooth, then add in oil. Beat a bit, although it may not fully incorporate. Add in sugars, egg, and vanilla, beat until smooth.

Stir in dry ingredients all at once until fully incorporated. Refridgerate for at least an hour until firmer and easier to handle.

Preheat oven to 350, and line sheets with parchment paper.


Drop tablespoonfuls (is that a word? maybe not...) onto cookie sheets, flatten slightly, and sprinkle liberally with sugar. Bake about 10 minutes until edges are just slightly browned. Cool on cookie sheets for about 5 minutes before cooling the rest of the way on wire racks.