Instructions

• Preheat oven to 350°F. Lightly grease baking sheets or line them with parchment. Put the white sugar in a shallow bowl for rolling.
• In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the softened butter, vegetable oil, and brown sugar together until light and fluffy.
• Add the eggs one at a time, mixing until each is incorporated. Add the vanilla extract and mix until smooth.
• Add the baking soda, baking powder, salt, and all-purpose flour. Mix on low speed or fold with a spatula until just combined and a soft dough forms; do not overmix.
• Portion the dough into equal-sized balls (about 1 to 1½ tablespoons each, if desired).
• Roll each dough ball in the white sugar in the shallow bowl to coat, then place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
• Bake at 350°F for 9–11 minutes, until the edges are set and the centers still appear slightly soft.
• Cool the cookies on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.