about 4 dozen cookies
Sift together the four and baking soda; set aside. In a medium bowl, combine butter or margarine and oil, beating until creamy and well blended. Gradually add sugar and brown sugar, beating until light and fluffy. Add in egg, vanilla, and butterscotch flavoring, if used, beating well. Add flour/baking soda mixture, mixing well. Stir in nuts.
Cover dough and chill thoroughly in the refrigerator, about 30 minutes. Shape dough into small balls. Arrange cookie balls, about 2 inches apart, on ungreased baking sheets. Bake in a preheated moderate oven (375 degrees F.) for 7 to 10 minutes or until done and golden brown. Cool on baking sheets for 1 minute and then transfer to baking racks to finish cooling.
May serve plain or roll cooled cookies in confectioners' sugar (or sift confectioners' sugar over each cookie) or drizzle Vanilla or Butterscotch Glaze over each cookie, if desired.
Vanilla or Butterscotch Glaze
In a small bowl, combine confectioners' sugar and butter, whisking well with a wire whisk or beating at medium speed of an electric mixer. Add very hot water, a few drops at a time, whisking or beating until mixture is smooth and slightly thickened. Add vanilla or butterscotch flavoring, blending well.
Variation: Decrease chopped nuts to ½ cup and add 1/3 to ½ cup flaked coconut to cookie dough with the nuts.