Texan-Sized Almond Crunch Cookies

Source: Bakergirl

Texan-Sized Almond Crunch Cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
1 cup oil
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups almonds, chopped
2 cups toffee brickle chips
Extra granulated sugar for rolling in

Preheat oven to 350°F.

Cream together the granulated sugar, powdered sugar, softened butter, and oil. Add vanilla and eggs. Blend in the all-purpose flour, wheat flour, baking soda, salt, and cream of tartar. Using a wooden spoon or your hands, mix in the almonds and the toffee pieces.

Shape dough into balls and roll in sugar. Real Texas-sized cookies are made using a large tablespoon-size ball. I made mine a little smaller. Flatten with a fork dipped in sugar and make fancy criss-cross on the top. Place on a greased baking sheet, being sure to leave plenty of room between cookies (about five inches).

Bake for 12-18 minutes (16 minutes was perfect for the size I made), until golden brown around the edges. Let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.