|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.