Yield: 18 massive cookies  ( or 35 smaller ones)

  1. Move oven racks to upper and middle third of your oven, and preheat oven to 375 degrees. Line two cookie sheets or jelly roll pans with parchment paper. Cream butter and both sugars in the bowl of a stand mixer (or with a hand mixer). Add egg, vegetable oil an vanilla, and mix until incorporated.

  2. 2. In another bowl, combine flour, baking powder and salt, and mix to combine. Add flour mixture to mixing bowl and mix until all ingredients just come together (dough will be a bit wet and crumbly).

  3. 3. Portion dough into 18 balls (we’re talking a little bigger than a golf ball) and place on cookie sheets about 2 1/2 inches to 3 inches apart. Bake for 12-15 minutes for chewy cookies, and 16 to 18 minutes for crunchy. (The chewy cookies will be pale in color with crisp edges, while the crunchy ones will be a little more uniformly golden.) Remove from oven, cool in pan for 5 minutes before placing on rack to cool completely. Store in airtight container.

Comments: Both the refrigerated dough and the fresh made dough made a very crispy cookie. They are very rich and flavorful and kind of addictive. The cinnamon does become more pronounced as they cool.