Using room temperature Butter makes all the difference on the cookie dough. Allow butter to sit on counter for an hour before beginning making cookies.
Also allow the egg to come to room temperature as well.
In a mixing bowl using a hand mixer cream butter and sugar for 2-3 minutes scraping sides of bowl as needed.
Beat on low speed and gradually increase speed as ingredients are mixed together.
Carefully add Vegetable Oil to creamed butter mixture and continue creaming. Mixture will be runny. Add powdered sugar and continue creaming for 1-3 minutes
Add Egg and Vanilla Extract and cream for another minute or two. The butter mixture will be light and fluffy.
In a separate bowl combine dry ingredients of All Purpose Flour, Baking Soda, Cream of Tarter and Salt together and carefully add dry ingredients a little at a time to butter mixture making sure it’s fully mixed together before adding more.
Scrape sides of bowl down as needed mixing cookie dough.
Once dough is mixed together divide the dough into 3 equal portions.
Use ⅓ cup Freeze Dried Strawberries and pulse in a food processor and add to one portion of cookie dough. Hand mix into dough. Add 2-3 drops of red food coloring (optional) to make more pink.
Add 1 tablespoon Black Cocoa powder or Dutch Process Cocoa and mix into one portion of cookie dough.
