Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2/3 cup whole-wheat flour

  3. 1 teaspoon baking powder

  4. 1 teaspoon baking soda

  5. 1 teaspoon salt

  6. 2 cups packed light brown sugar

  7. 1/4 cup butter, softened

  8. 1/4 cup canola oil

  9. 2 large eggs

  10. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

  2. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Beat together brown sugar, butter, oil, eggs and vanilla in a mixing bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Stir in the dry ingredients until completely blended. (The dough will be stiff.)

  3. Divide the dough in half and press each half into a flat disk. Roll out one of the disks on a lightly floured surface to a 1/4-inch thickness. Cut out cookies with a 2-inch round cookie cutter, placing the cookies 1 inch apart on the prepared baking sheets. Repeat with the remaining dough. Press the scraps together and cut out additional cookies. Bake the cookies, one sheet at a time, until they are puffed in the middle and browned around the edges, 8 to 10 minutes. Let stand for about 2 minutes on the baking sheets, then remove to a wire rack to cool completely.


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