Toffee Chip Cookies

Yield:
12 dozen

Ingredients:

  1. 1 cup sugar
  2. 1 cup brown sugar, packed
  3. 1 teaspoon vanilla extract
  4. 2 eggs
  5. 3-1/2 cups all-purpose flour
  6. 1 teaspoon cream of tartar
  7. 1 teaspoon baking soda
  8. 1 teaspoon salt
  9. 3 cups crisp rice cereal
  10. 1 cup quick-cooking oats
  11. 1 cup flaked coconut
  12. 1 cup pecans, chopped
  13. 1 cup english toffee bits or almond brickle chips
  14. 1 cup (2 sticks) butter or margarine
  15. 1/2 cup vegetable oil
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.


TDS 3