FORK IN THE KITCHEN
2
Add the vegetable oil, egg, and vanilla extract. Mix until completely combined.
3
Add the dry ingredients and stir until combined, scraping the sides as needed.
4
Once combined, chill for at least 30 minutes in the fridge.
5
Place dough balls about 2 inches apart on a parchment-lined baking sheet.
6
Dip a flat-bottomed glass into sugar and gently press the cookies halfway down.
7
Bake for about 8 minutes just until the edges are starting to turn golden brown.
Transfer to a wire cooling rack and let cool (and maybe sneak a warm cookie or two!).
You can even frost them to make Lofthouse-style cookies!
Store in an airtight container at room temperature for up to 4 days.
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