1 cup butter, room temperature

1 cup vegetable oil

1 cup granulated sugar

1 cup confectioner’s sugar

2 eggs

1 teaspoon vanilla

1 10oz bag Andes chocolate mint baking chips

4 1/2 cups flour

2 teaspoons baking soda

1 teaspoon cream of tartar

Extra confectioner’s sugar to coat cookies

Combine butter, oil, and sugars in a large bowl; mix well.  Add eggs.  Beat until well blended.  Add vanilla.  Beat well.  Mix in chocolate mint chips.  In a separate bowl, sift together flour, baking soda, and cream of tartar.  Add to creamed ingredients.  Mix well.   Roll dough into small balls.  Thoroughly, coat each ball with confectioner’s sugar.  Place on ungreased baking sheet.   Flatten slightly.  Bake at 375 degrees for 8-10 minutes.  Leave on baking sheet about 1 minute after removing from the oven.  Transfer to cooling racks.  Yields about 5 dozen cookies 

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