Reese's peanut butter cookies (no butter)

It's actually snowing today in Utah. :( i guess i shouldn't be to upset, that is how our spring is. Anyways when ever its cold or rainy outside i ALWAYS get the urge to bake goodies. (i'm weird, i know) But i had a problem we are all out of butter?!?! say what, we always have butter. So i went on the internet and googled cookies without butter. Sure enough the first recipe i found i decided to try. Let me just tell you i am not the best cookie baker, in fact i keep trying and trying to get the perfect cookie. Mine are either flat and burned or under cooked and way too gooey. I follow directions exactly and can never figure out how to get the perfect cookie. This recipe has no butter in it, which i think is the secret to the perfect cookie. i know it sounds weird, but mine turned out so light and fluffy, i have never made cookies this good, EVER. I didn't have chocolate chips but i had a bag of Reese's cups, so i just opened them and chopped them into four pieces. You seriously need to try them, you will not be disappointed. Also i cooked mine at 8 min or less i never do the full 10 min.

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 3/4 cups chocolate chips, i did chopped up Reese's cups instead

Directions:

Preheat oven to 350 degrees F.

Stir together flour, soda and salt. Set aside.

Whisk together both types of sugar, oil, egg and vanilla. Add flour mixture to oil mixture and stir just until blended. Stir in chocolate chips.

Using a tablespoon measure, scoop up dough and shape into tight rounds of about ¾ to 1 inch. Space them about 2 inches apart on two ungreased cookie sheets. The mounds should be bursting with chips. Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.

Makes about 2 dozen