In a large bowl, beat oil, butter and sugar until light and fluffy; add eggs and beat well.
Add dry ingredients and vanilla.
Cover and chill dough for at least 30 minutes to an hour.
Make balls the size of walnuts. (I use a regular cookie scoop and then cut the scooped dough in half)
Combine cinnamon and granulated sugar in a small bowl and mix well.
Roll dough balls in cinnamon and sugar mixture and place onto greased cookie sheet and press with a fork. (I use ungreased parchment paper for quick clean up)
Bake at 350 degrees for 12 minutes.
*Dough will keep in the refrigerator for up to two weeks.