Cinnamon- Vanilla Monster Cookies

Cinnamon- Vanilla Monster Cookies 1 cup (2 sticks) unsalted butter, at room temperature 2/3 cup canola or vegetable oil 3/4 cup powdered sugar 2/3 cup packed light brown sugar 2 teaspoons baking powder 3/4 teaspoons ground cinnamon 1/2 teaspoon salt 1 large egg + 1 egg yolk, at room temperature 2 1/2 teaspoons vanilla extract 3 2/3 cups All Purpose Gold Medal® Flour 1/3 cup granulated white sugar combined with 1 teaspoon cinnamon Preheat the oven to 350 degrees F. Line baking sheets with parchment or silpat mats. In a large bowl, use an electric mixer to combine the butter, oil, powdered sugar, brown sugar, baking powder, cinnamon, and salt until light and fluffy, about 2 minutes. Beat in the egg and egg yolk and vanilla until well blended. On low speed, beat in half of the flour. Then beat in the remaining flour until well-blended. The cookie dough will be very soft. Refrigerate at least 15 to 30 minutes, to firm up the dough slightly. Put the cinnamon- sugar mixture in a shallow bowl. Use an ice cream scoop to scoop out a generous amount of cookie dough, roll it into a ball and place it on the prepared baking sheet. Space cookie balls at least 3 inches apart on the baking sheet (I baked 3 or 4 at a time). Lightly coat a glass with a 4-inch bottom in oil, then dip in cinnamon-sugar, then use the bottom of the glass to flatten the cookie dough balls. Re-dip, as needed. Lightly sprinkle the cookies with additional cinnamon-sugar. Bake for 10 to 12 minutes, or until cookies are just light golden brown around the edges. Let the cookies cool on the baking sheet for about 5 minutes before using a wide spatula to transfer the cookies to a cooling rack to cool completely.