These cookies are straightforward, and with a bit of prep and a lot of buttery goodness, you’ll have a big batch ready to enjoy or share.

Step 1: Preheat the Oven

Set your oven to 325°F (163°C). Line your cookie sheets with parchment paper or use ungreased sheets as per tradition.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together:

• 2 sticks of softened butter

• 1 cup vegetable oil

• 1 cup granulated sugar

• 1 cup confectioner’s sugar (sifted)

Beat until the mixture is light and fluffy. This step is crucial for building the base of your cookie dough’s texture.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract.

The eggs add richness and help bind the dough, while the vanilla rounds out the sweet, buttery flavor.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

• 4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon cream of tartar

• 1 teaspoon salt

Gradually stir this dry mixture into your wet ingredients until well combined. You should have a thick but manageable dough.

Step 5: Add the Pecans

Fold in 2 cups of chopped pecans. Make sure they’re evenly distributed throughout the dough.

The pecans give these cookies their signature crunch and toasty flavor, turning a simple sugar cookie into something rich and nutty.

Step 6: Shape and Sugar

Roll the dough into 1-inch balls using your hands or a cookie scoop. Roll each ball in the reserved ½ cup granulated sugar and place on ungreased cookie sheets about 2 inches apart.

🧁 Pro Tip: For prettier cookies, gently flatten each dough ball just a little with the bottom of a glass.

Step 7: Bake to Golden Perfection

Bake for 10 to 12 minutes, or until the edges are golden brown. The centers should look slightly underdone—they will finish setting as they cool.

Transfer to wire racks and cool completely.