Mini Snickercakes

• 2 cups Buttermilk
• 2 teaspoons Baking Soda
• 6 cups Flour
• 7 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 cups Canola Oil
• 1-1/2 cup White Sugar
• 1-1/2 cup Brown Sugar
• 4 Eggs
• 3 teaspoons Vanilla
• Cinnamon-sugar, For Sprinkling

1. 1. Preheat oven to 450u0b0F. Line several large baking sheets with parchment paper.
2. 2. In a bowl, mix together buttermilk and baking soda. Make sure the container has room to grow, as the mixture will likely puff up slightly. Set aside.
3. 3. Whisk together flour, baking powder, and salt. Set aside.
4. 4. In the bowl of an electric mixer, beat together oil and sugars. Add eggs, one at a time, and beat until mixture is smooth and thick.
5. 5. Add buttermilk mixture to oil mixture and beat to combine.
6. 6. With the mixer on low speed, begin to add flour mixture to oil mixture and stir until combined. Add vanilla.
7. 7. Drop by heaping tablespoonfuls onto parchment paper. Sprinkle very generously with cinnamon and sugar. Bake in the preheated oven for 6-7 minutes, until cookies are fluffy and bounce back when touched. Cool on racks.
8. Baked cookies can be stored in Tupperware with wax or parchment paper between layers for several months.

buttermilk, baking soda, flour, baking powder, salt, canola oil, white sugar, brown sugar, eggs, vanilla, cinnamonsugar

Taken from tastykitchen.com/recipes/desserts/mini-snickercakes/ (may not work)