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This recipe came about by accident. I used the full 2 sticks of butter for a full cup as if I were making the oatmeal cookies, but I was making chocolate chip cookies. So then all of my family told me that they like the extra butter better!

Extra butter it is! And on top of that, They were also saying the cookie itself was better than the chocolate. So here are the Double Butter Sugar Cookies!

Dry:
337g soft wheat flour (I really like using fresh milled White Sonora from Hayden Flour Mills)
1/4 tsp baking soda
3/4 tsp baking powder
1 tsp salt

Wet:
1 cup of compacted brown sugar or approximately 206g
1/4 cup of cane sugar or other fine sugar
1 cup of butter
2 large eggs
1 tsp vanilla extract

@375℉ for 12-14 minutes

These I made today with Arizona Golden Durum flour from Hayden Flour Mills and they came out amazing and delicious!
I added chocolate chips to some to test the difference.
Without the chips is better in my opinion.

Mirrors:
https://files.catbox.moe/z072k6.png
https://qu.ax/penFW.png

@Gowithit, @Oz5711,
@Drstrangergov, have your wife make these, or you do it, lol.