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CRISPY COOKIES

The original recipe was from North Dakota, and later changed to an icebox cookie recipe. The unbaked logs of dough will keep in the freezer for six months.

• 1 cup butter or margarine, at room temperature
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup lightly packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup Rice Krispies (or crispy rice cereal)
• 1 cup flaked coconut
• 1 cup quick cooking rolled oats
• 1/2 cup finely chopped pecans
• 1/2 cup chocolate morsels
• 3 1/2 cups sifted all purpose flour
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda

In large bowl of electric mixer, cream the butter, gradually beating in the oil, sugar, brown sugar, egg and vanilla.
Beat until mixture is light and fluffy about 5 minutes.
Stir in the cereal, then the coconut, then the oats, then pecans and chocolate chips.
In a separate bowl, combine the flour, salt, cream of tartar and baking soda.
Gradually add the flour mixture to the butter mixture, stirring until everything is well mixed and no traces of flour remain.
Chill the dough in the bowl, covered, for an hour.
Divide the dough into 4 parts.
With lightly floured hands, shape each section into a 6" - 7" log about 1 1/2" wide.
Wrap each log in plastic wrap and freeze (if freezing for a long period, double wrap each log in aluminum foil or plastic bags).
This dough must be frozen, as refrigerated dough is too soft to slice.
Preheat oven to 350 F.
With a serrated knife, thinly slice frozen logs into 1/4" thick cookies.
Place slices an inch apart on an ungreased cookie sheet and bake at 350 F for 8 to 10 minutes, or until cookies are lightly browned at edges.
Cool on paper towels or wire racks or eat straight from the oven. Makes about 8 dozen.