Tanna's Cookies

• 1 cup unsalted butter (2 sticks)
• 1 cup sugar
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup cooking oil (i.e. Canola)
• 3 cups all-purpose flour
• 1 cup quick oats
• 2 12 cups Rice Krispies
• 1 cup chopped pecans
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

1. Preheat Oven to 350F.
2. In the bowl of a 4.
3. 5 qt.
4. mixer cream the butter and sugars.
5. Add the cooking oil, egg and vanilla and continue to mix.
6. In a work bowl, combine the seven dry ingredients.
7. Add the dry ingredients in increments and mix well.
8. Using a 1 1/4 inch cookie scoop **, drop the dough on 2 inch spacing on a parchment covered insulated cookie sheet.
9. Flatten the dough slightly using the bottom of a glass dipped in sugar.
10. Sprinkle a bit of sugar on top of each cookie and bake 9 to 12 minutes in a 350F oven.
11. Depending on the oven, the cookies should bake 9 to 10 minutes on the top oven shelf and 10 to 12 minutes on the bottom shelf.
12. The cookies should not brown.
13. Baking time will be less for a black or uninsulated cookie sheet.
14. Dough should be baked immediately after preparation.
15. Note: You can substitute corn oil margarine such as Blue Bonnet for the butter for dietary reasons, or if the cookies will not be consumed within 30 days.
16. Note: You can drop dough by the tablespoon if a scoop is not available.

unsalted butter, sugar, brown sugar, egg, vanilla, cooking oil, allpurpose, oats, rice krispies, pecans, salt, baking soda, cream of tartar

Taken from www.food.com/recipe/tannas-cookies-13825 (may not work)