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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 32 |
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From BHG Ingredients:
1 cup butter, softened |
1 cup packed brown sugar |
1 cup sugar |
1 cup cooking oil |
1 egg |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 teaspoon vanilla |
1/2 teaspoon salt |
3 1/2 cups all-purpose flour |
1 cup rolled oats |
1 cup crisp rice cereal |
1 cup semi-sweet chocolate chips |
1 cup coconut |
1/2 cup chopped nuts |
Directions:
1. In a big bowl, beat the butter, using an electric mixer on medium to high speed, for 30 seconds.
2. Add in brown sugar, sugar, and cooking oil; beat until combined, scraping sides of bowl occasionally.
3. Beat in egg, baking soda, cream of tartar, vanilla, and salt until combined.
4. Beat in flour; stir in oats, rice cereal, chocolate chips, coconut, and nuts with a wooden spoon.
5. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
6. Bake at 350° for 12-14 minutes or until edges are lightly browned.
7. Transfer cookies to a wire rack; let cool.
8. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
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