In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, oil and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide dough into four 1 1/4 cup portions. Shape each into a disk; wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months.

To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to 1/4-inch thickness. Cut with a floured 3-inch cookie cutter, leaving at least 1 inch between cookies. Remove excess dough and reroll scraps if desired. Bake at 350 degrees for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as needed.

To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.

Submitted by: Vickie Leiker