Fancy Sandies

1 c. unsalted butter, softened
1 c. vegetable oil
1/2 c. (100g) sugar
1/2 c. (109g) brown sugar
1 c. (115g) confectioners' sugar, sifted
2 eggs
2 tsp. vanilla
4 c. (512g) flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
1 c. roasted, chopped pecans
1 c. chocolate chips
1 c. sweetened coconut shreds

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

In a large bowl, cream together the butter, vegetable oil, sugar, brown sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then beat in the vanilla. Whisk the flour, baking soda, cream of tartar, and salt in a separate bowl. Beat the flour mixture into the creamed mixture, 1/4 at a time, scraping down the sides of the bowl. Beat in the pecans, chocolate chips, and coconut.  Dough will be a little sticky.

Chill the dough for an hour, then scoop dough into balls and place 2 inches apart onto prepared baking sheets. Keep remaining dough refrigerated. Bake cookies for 10 - 12 minutes, or until the edges are golden. Remove from baking sheets to cool on wire racks.  Makes 5 dozen.



This printable recipe from A Teaspoon and A Pinch.