BUTTERSCOTCH SNICKERDOODLES

1 cup butter or margarine, softened
1/3 cup vegetable oil
1 1/4 cups sugar
1/3 cup confectioners' sugar
2 eggs
3 tablespoons plain yogurt
1 1/2 teaspoons almond extract
1/8 teaspoon lemon extract
3 1/2 cups flour
1 cup whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup chopped almonds
Additional sugar (for tops)

In a mixing bowl, cream the butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts.

Combine flours, cream of tartar, baking soda and salt; gradually add to creamed mixture. Stir in butterscotch chips and almonds.

Roll into 1-inch balls, then roll in sugar. Place 2-inches apart on ungreased baking sheets. Flatten with a fork dipped in sugar.

Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Makes 96 cookies
Source: Best of Country Cookies