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Whisk white whole wheat flour, all purpose flour, baking powder,
baking soda and salt in a medium bowl.
Beat sugar, oil and butter in a mixing bowl with an electric mixer
on high speed until smooth. Add eggs and vanilla and beat
until smooth, scraping down the sides. Add the flour mixture
and mix on low speed until just combined.
Place half the dough on a large piece of plastic wrap and shape
into a 10 inch log. Repeat with the remaining dough. Wrap and
freeze until just firm, about 45 mins.
Reroll the logs to make them rounder and return to the freezer
until very firm, at least 1 hour more.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper
Remove one roll of dough at a time from the freezer and let
stand at room temperature for 5 minutes.
Unwrap and slice crosswise into 1/4 inch thick rounds, turning
the dough a 1/4 turn after each slice to help keep the cookies
round.
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Place 1/2 inch apart on the prepared baking sheet. Sprinkle
each cookie with little coarse sugar, if desired , and gently press
the sugar into the cookie to help it adhere.
Bake 8 mins. for soft cookies, 10 mins. for crisp cookies.
Transfer to a wire rack to cool completely.
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Note- To put other decorations, slice. Gently press any
decorations into the dough before baking to help them adhere
For chocolate cookies, add 2 tblspns. of unsweetened cocoa powder and 1 cup of
chocolate chips
For peanut butter cookies add 1/3 cup of smooth natural peanut butter and 1/2 cup of
roasted peanuts.
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