Texas sized almond crunch cookies

I'm always eager to try new cookie recipes. I came across these cookies in Cookie madness where she modified it and used pecans instead (http://www.cookiemadness.net/?p=3885)
I tried the original Almond version, found here. I also modified the recipea. My modifications are written in brackets below.
These cookies surely were crunchy. They're not good for those in search for a chewy cookie. I liked these. I resembled their texture to Digestive biscuits.

TEXAN - SIZED ALMOND CRUNCH

1 c. sugar
1 c. powdered sugar
1 c. butter, softened (used margarine)
1 c. oil
1 tsp. almond extract (didn’t use it)
2 eggs
3 1/2 c. Pillsbury's Best all-purpose or unbleached flour
1 c. Pillsbury's Best whole wheat flour (used only white plain flour)
1 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar (didn use it)
2 c. coarsely chopped almonds
6 oz. pkg. almond brickle baking chips (I used chocolate chips)
Sugar (didn’t use it)

Heat oven to 350 degrees. In large bowl, blend sugar, powdered sugar, butter, and oil until well mixed. Add almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually blend in all purpose flour, whole wheat flour, baking soda, salt, and cream of tartar at low speed. By hand, stir in almonds and brickle chips. Shape large tablespoonfuls of dough into balls; roll in sugar. Place 5 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten in criss-cross pattern.
Bake at 350 degrees for 12 to 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheets.

Notes For easier handling, refrigerate dough about 30 min.