Stone Soup Cookies

• 1 stick unsalted butter, room temperature
• 1/4 cup canola or safflower oil
• 1 1/2 cups brown sugar (light or dark or a mixture of both)
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup peanut butter or almond butter
• 1 cup flour (unbleached AP or whole wheat pastry flour)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup oats (rolled or quick cooking)
• 1 cup granola or dried breakfast cereal such as rice crispies or corn flakes
• 1 cup chocolate chips or chopped bittersweet chocolate pieces
• 1/2 cup dried fruit such as raisins, cherries or cranberries
• 1/4 cup anything else such as chopped nuts, dried coconut, if desired or you want to use up a small amount of something in your pantry

1. Heat oven to 375 and line cookie sheets with parchment paper or silicon sheets.
2. Beat butter, oil and sugar until smooth.rnBeat in egg and vanilla and peanut butter.
3. Mix together the flour, salt and baking powder.rnAdd to dough and beat until smooth.
4. Stir in the rest of the ingredients.rn Drop by big spoonfuls on a cookie sheet
5. Bake for 10-`15 minutes depending on how chewy you like them (10 minutes) or darker and crispy (15 minutes).Cool on racks and munch with coffee or milk.

unsalted butter, safflower oil, brown sugar, egg, vanilla, peanut butter, flour, salt, baking soda, oats, granola, chocolate chips, raisins, anything else such

Taken from food52.com/recipes/11465-stone-soup-cookies (may not work)