Texas-Sized Almond Crunch Cookies

• 1 cup Butter
• 1 cup Vegetable Oil
• 1 cup Sugar
• 1 cup Powdered Sugar
• 1 teaspoon Almond Extract
• 2 whole Eggs
• 3-1/2 cups All-purpose Flour
• 1 cup Whole Wheat Flour
• 1 teaspoon Salt
• 1 teaspoon Cream Of Tartar
• 1 teaspoon Baking Soda
• 2 cups Chopped Almonds
• 1 package (8 Oz. Package) Toffee Brickle
• Sugar, For Coating Cookies (up To 1 Cup)

1. Heat the oven to 350 Degrees F.
2. In a large bowl, cream the butter, oil, and sugars. Add the almond extract and the eggs, mix well.
3. Mix the flour, wheat flour, salt, cream of tartar, and baking soda. Gradually add the flour mixture to the butter and sugar mixture in the mixer on low speed.
4. Stir in the chopped almonds and toffee brickle by hand.
5. Using a 1/4 cup measuring cup, scoop out some cookie dough and flatten with a cup dipped in sugar. Bake for 12-16 minutes, or until golden brown.
6. Let cool completely!
7. Enjoy!

butter, vegetable oil, sugar, powdered sugar, almond extract, eggs, allpurpose, whole wheat flour, salt, cream of tartar, baking soda, almonds, toffee, sugar

Taken from tastykitchen.com/recipes/desserts/texas-sized-almond-crunch-cookies/ (may not work)