Texan-Sized Almond Crunch Cookies

Texan-Sized Almond Crunch Cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine, softened
1 cup vegetable oil
1 tsp almond extract
2 eggs
3 1/2 cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
2 cups coarsely chopped almonds
1 1/4 cups toffee bits (from 10-oz bar)
Additional granulated sugar (about 1/4 cup)

Heat the oven to 350 F. In a large bowl, beat the sugars, butter, and oil with an electric mixer on medium speed. Scrape the bowl occasionally until well blended. Beat in the almond extract and eggs. On low speed, gradually beat in the flours, baking soda, salt, and cream of tartar. Stir in the almonds and toffee bits. If necessary, cover with plastic wrap and refrigerate for 1 hour for easier handling. Shape large tablespoonfuls of dough into balls. Roll the balls in additional granulated sugar. Place 5 inches apart on ungreased cookie sheets. With a fork dipped in sugar, flatted the balls in a crisscross pattern. Bake for 12 to 18 minutes or until light golden brown around the edges. Cool for 1 minute then remove from the cookie sheets to cooling racks. Makes about 4 dozen large cookies