In a large bowl sift together flour, baking soda, salt, and cream of tartar and set aside.

Mix ingredients together

Combine both sugars, oil, vanilla extract and butter in a large bowl. Mix together using an electric hand mixer until thoroughly combined. Add eggs and continue mixing until smooth.

Add sifted ingredients to the sugar mixture and combine with a large spoon or rubber spatula.

Chill

Cover bowl with plastic wrap and place in refrigerator for one hour.

Preheat oven to 350 degrees Fahrenheit.

Form Balls

Remove cookie dough from refrigerator an begin rolling into small balls (about one inch wide). To make the cookies uniform in size and shape I use a medium sized cookie scoop.

Place 6 balls at a time on an aluminum cookie sheet. It’s really easier when working with two cookie sheets because while one is in the oven baking you can start prepping the other one.

Press dough down to about 1/8 inch with the bottom of a sugar dipped drinking glass. Re-dip the glass with sugar and gently apply a second coat of sugar to each cookie with a twisting motion.

Bake

Bake 8 to 10 minutes or until golden brown.

Immediately remove cookies from the cookie sheet being using a large metal spatula like this. You will want t go real slow as not to break the cookies and place them on a cooling rack.

This recipe makes approximately 5 dozen cookies. Just enough to share with friends!