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Chocolate Chip Sugar Cookies

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Prep Time 30 minutes
Cook Time 48 minutes
Course Dessert
Servings 60 cookies

Equipment

  • 1 Medium cookie scoop (#40/2TBSP/2OZ)  Optional, but makes it easier to get uniform cookies.
  • 2 2 Cookie sheets, so you can load one while the other cooks I used four 11x17 sheets
  • 2 Silicon backing mats Optional, but it makes cleanup a snap and the cookies don't stick.

Ingredients
  

  • 1 C butter at room temperature
  • 1 C Cooking Oil Canola oil by preference
  • 1 C Powdered Sugar
  • 1 C Granulated sugar
  • 2 TSP Vanilla exract
  • 1 TSP Almond extract
  • 4.25 C Flour
  • 1 TSP Cream of tartar
  • 1 TSP Baking soda
  • 1/2 TSP salt
  • 2.5 C Mini M&Ms
  • 2.5 C Chopped Pecans Mr. Gene likes pecans, but I prefer walnuts

Instructions
 

  • Pre-heat oven to 350 degrees
  • Cream the sugars, butter, and oil together.
  • Add the eggs one at a time. Mix thoroughly
  • Mix in the vanilla and almond extract.
  • Sift the flour, cream of tartar, baking soda, and salt together.
  • Add the dry ingredients in thirds to the sugars and eggs, mixing after each addition
  • Add the nuts and the M&Ms, mixing on low or with a wooden spoon
  • Use Medium cookie scoop (#40/2TBPS/2OZ) to place cookies on sheet. Slightly flatten with a fork.
  • Bake for 11-12 minutes. Check cookies--they should be slightly brown on the bottom. Cookies will slightly flatten and spread while they cook.
  • Cool on the cookie sheet for at least ten minutes, then on wire rack. The cookies are fragile when they first come out of the oven, so let them set up before removing them from the rack.