Chips and More Cookies

• 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
• 12 teaspoon salt
• 3 12 cups all-purpose flour
• 1 cup rolled oats
• 1 cup crisp rice cereal
• 1 cup semi-sweet chocolate chips
• 1 cup coconut
• 12 cup chopped nuts

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.

butter, brown sugar, sugar, cooking oil, egg, baking soda, cream of tartar, vanilla, salt, flour, rolled oats, crisp rice cereal, semisweet chocolate chips, coconut, nuts

Taken from www.food.com/recipe/chips-and-more-cookies-199257 (may not work)