Toffee Chip Cookies

Yield: 12 dozen

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Ingredients

check (2 sticks) butter or margarine 1 cup (2 sticks) butter or margarine

check vegetable oil 1/2 cup vegetable oil

check sugar 1 cup sugar

check brown sugar, packed 1 cup brown sugar, packed

check vanilla extract 1 teaspoon vanilla extract

check eggs 2 eggs

check all-purpose flour 3-1/2 cups all-purpose flour

check cream of tartar 1 teaspoon cream of tartar

check baking soda 1 teaspoon baking soda

check salt 1 teaspoon salt

check crisp rice cereal 3 cups crisp rice cereal

check quick-cooking oats 1 cup quick-cooking oats

check flaked coconut 1 cup flaked coconut

check pecans, chopped 1 cup pecans, chopped

1 cup english toffee bits or almond brickle chips

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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.