Chewy Sugar Cookies

I have been searching for the best part of this year for a soft, chewy sugar cookie for a friend and I. I found it at www.americastestkitchen.com. This test kitchen creates some of the best recipes I have ever used. These cookies are everything the name suggests; soft, chewy, covered in sugar, and very easy to prepare. They are not a cut-out cookie for decorating, but rather a stand-alone sugar cookie that is wonderful with a glass of milk or a cup of tea. Blessings...

Recipe:

2-1/4 cups unbleached all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1-1/2 cups sugar, plus 1/3 cup for rolling
2 ounces cream cheese, cut into 8 pieces
6 tbsps. unsalted butter, melted and still warm (I used salted butter)
1/3 cup vegetable oil
1 large egg
1 tbsp. milk
2 tsps. vanilla extract

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
3. Place 1-1/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in small bowl and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with wooden spoon until soft homogeneous dough forms.
4. Divide dough into 24 equal pieces, about 2 tbsps. each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2-inches in diameter. Sprinkle tops evenly with 4 tsps. of sugar remaining in dish ( 2 tsps. per tray), discarding any remaining sugar.
5. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Yield: 2 dozen