l stick butter
l stick margarine
l cup granulated sugar
l cup light brown sugar
2 tsp. vanilla
3/4 cup crisco oil
l egg
3-l/2 cups flour
l tsp. salt
l tsp. baking soda
l tsp. cream of tartar
l cup finely chopped nuts
l cup old fashioned quaker oats
l cup shredded coconut
l cup rice krispies
Heat oven 325. In mixing bowl cream butter and margarine. Add sugars, vanilla and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda and cream of tartar. Add nuts, oats, coconut and rice krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (they need not be perfectly round). Regular size cookie sheet will hold 24. Bake for 8 to l0 mins. After taking them out of oven leave on sheets for a few minutes. Cool on racks.
Yield: l50 cookies
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