Toffee Chip Cookies

Yield: 12 dozen

Ingredients

1 cup (2 sticks) butter or margarine

1/2 cup vegetable oil

1 cup sugar

1 cup brown sugar, packed

1 teaspoon vanilla extract

2 eggs

3-1/2 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon salt

3 cups crisp rice cereal

1 cup quick-cooking oats

1 cup flaked coconut

1 cup pecans, chopped

1 cup english toffee bits or almond brickle chips

Add To

Directions:

In a large mixing bowl, cream butter, oil, sugars and vanilla. Add eggs, one at a time, beating well after each addition.

Combine the flour, cream of tartar, baking soda and salt. Add to creamed mixture. Stir in rice cereal, oats, coconut, pecans and toffee bits.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F. for 9 to 11 minutes or until lightly browned.

Remove to wire racks to cool.

These cookies freeze well.

Please note that some ingredients and brands may not be available in every store.

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