Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin or lined with mini cupcake liners. Bake for 8 minutes.