How to Make It
In a large bowl, combine the butter and the sugars together, and cream with a mixer.
Add canola oil, continuing to beat with the mixer.
Gradually stir in remaining ingredients, mixing with a spoon.
Scoop dough into 1 1/2-inch mini ice cream scooper and drop onto ungreased cookie sheet.
Bake at 350 degrees for 12 minutes. Let cool before removing from sheet.