Cream the sugars, butter, and eggs until smooth and fluffy. Add the rest of the ingredients and mix with a mixer or by hand with a wooden spoon, if you like to use your arm muscles. Now here is an interesting note, my great-grandmother would make this recipe the night before and form the dough into a log and cover it with plastic wrap and place it in the refrigerator. The next morning, you remove the plastic wrap, slice and bake the cookies on a greased cookie sheet. I use my 1/8 cup scoop to bake the batter without putting them in the refrigerator. You can make these either way. Bake them at 375 degrees for 8-9 minutes if you like a chewy cookie, or 10-11 minutes if you like them crispier.