Root Beer Float Cookies

• 1 cup Unsalted Butter, At Room Temperature
• 1 cup Granulated Sugar
• 1 cup Packed Light Brown Sugar
• 1 whole Large Egg
• 1/2 cups Vegetable Oil
• 2 Tablespoons Milk
• 1 teaspoon Vanilla Extract
• 4 teaspoons Root Beer Extract
• 3-1/2 cups Flour
• 1 teaspoon Cream Of Tartar
• 1 teaspoon Baking Soda
• 1/8 teaspoons Salt
• 1-1/2 cup White Chocolate Chips

1. 1. Preheat oven to 350F. Place butter and sugars in a large bowl. Using an electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.
2. 2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in white chocolate chips.
3. 3. Drop about 2 tablespoonfuls of dough at a time onto ungreased cookies sheets. Bake 10 minutes. Let cool 5 minutes on the cookie sheet and them remove to a wire rack to cool completely.

butter, sugar, brown sugar, egg, vegetable oil, milk, vanilla, flour, cream of tartar, baking soda, salt, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/root-beer-float-cookies-2/ (may not work)