Assemble your baking trays and line them with parchment paper.  Pour 1/3 cup sugar on a saucer and get out a flat bottomed glass that you will use to flatten the dough balls.

Melt butter slowly over medium low heat, remove from heat once the butter is melted.

Preheat oven to 350 degrees. These cookies are a little temperamental, it’s best to use the center shelf in the oven and cook each tray separately.

Mix dry ingredients first by whisking together the flour, baking powder, baking soda, cocoa powder and table salt.

In a large bowl put 1 ½ cups of sugar and pour the warm melted butter over the sugar. Whisk. Add oil, whisk again until the oil is evenly mixed. In the measuring cup that you had the oil in, add egg, milk and vanilla. Add this to the wet ingredients and whisk one last time.

Add the flour mixture to wet ingredients using a wooden spoon or rubber spatula. Add a little bit of flour at a time. Only mix enough to incorporate all of the ingredients. If it is too dry add a tablespoon of additional milk at a time.

Place a heaping tablespoon of dough into your impeccably clean hands (from Sara Moulton) and roll gently into a ball. Roll dough ball in the sugar on the saucer and then place onto parchment lined baking tray. Space evenly, 12 cookies will fit nicely onto a tray.

Crush candy canes to desired consistency.  Larger chunks like 1/2" will not melt in the oven so I prefer to keep them big like that, it also is more colorful.  See post above for ideas on how to crush the candy canes.

Gently push the candy cane pieces into the formed cookie dough.  Put first tray in the oven for 11 minutes. While cookies are in the oven, fill the second tray.

Take first tray of cookies out of the oven, immediately place second tray in oven for 11 minutes.  Let cool on the tray for 5 minutes. Pull parchment paper off of the baking tray onto a cutting board or directly onto the counter.

Let cool, fill a glass of milk and watch the smiles and giggles as kids, big and small, gobble these cookies up.