Snickerdoodles

I meant to post my aunt's snickerdoodle recipe before Christmas, but I had trouble recreating the fabulously chewy and flavorful cookies she produces seemingly without effort. (This is heavily tweaked from a recipe out of a magazine, I can't recall which one.)

4 cups flour
2½ cups dark brown sugar
1½ cups unsalted butter, softened
3 large eggs
3 teaspoons cream of tartar
¼ teaspoon salt
1½ teaspoons baking soda
6 tablespoons vegetable oil (I used olive)
6 tablespoons cinnamon

(The more cinnamon you use, the better—dump it in! My aunt Kathy's snickerdoodles are like a cinnamon explosion in your mouth.)

Preheat to 400º. Mix dry and wet ingredients separately, then combine. Bake on an ungreased cookie sheet for ten minutes. Yields about four dozen medium-sized cookies.