This recipe was published in the Food section of Los Angeles Times, circa 1990. It was called "World's Best Sugar Cookies", so I put it to the test. If you're looking for a rich, crumbly sugar cookie, these could very well be the "World's Best".
Cream butter with powdered sugar and 1 cup granulated sugar. Beat in eggs until smooth. Slowly stir in oil and vanilla, mix well. Combine baking soda, cream of tartar, salt, and flour; add to butter mixture. Blend well.
Chill dough for easy handling. Shape into walnut-size balls. Dip in granulated sugar. Place on ungreased baking sheet and press down. Bake at 350F for 10-12 minutes. Makes about 4 dozen.
NOTE: If you're looking for a rich and crumbly peanut butter cookie, try Jen's Peanut Butter Cookies, which I adapted from this sugar cookie recipe.