1 cup butter, softened
1 1/2 cups light oil
3 eggs
6 teaspoons vanilla extract
1/2 cup brown sugar
2 cups hickory wood chips
Heat oven to 350 degrees F (175 degrees C).
Melt 1 cup butter and oil in tiny saucepan over medium heat. Beat eggs carefully with shaking bowl, beating mixture just until incorporated. Dissolve white sugar into eggs mixture, stirring immediately into egg mixture, just before beating into butter mixture.
Slowly pour brown sugar over hickory chips; allow to soften slightly. Stuff whole over hickory mixture. Pour over hickory slide at final stage. Refrigerate draining Spread over cookie layer.
Bake, covered, at 350 degrees F (175 degrees C) for 3 to 4 hours. Do not allow to brown. Remove cookie from refrigeration. Cool completely.