Crispy Chocolate Chip Cookies

3½ cups all-purpose flour

1¼ cups crispy rice cereal

½ cup regular oats

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

1 cup chopped walnuts (or your nut of choice)

1½ cups unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, packed

1 large egg

2 teaspoons vanilla extract

¿ cup vegetable oil

2½ cups Ghiradelli double chocolate chips (see note)

Heat oven to 355 degrees. Lightly grease or line baking sheets with parchment paper.

In medium mixing bowl, whisk together flour, cereal, oats, baking soda, cream of tartar and salt. Gently stir in chopped nuts. Set aside.

In large bowl with mixer on medium speed, beat butter, sugars, egg and vanilla extract until light and creamy; about 2 minutes. Scrape bowl well. Add vegetable oil and beat 30 seconds until smooth. Scrape bowl well.

Add dry ingredients and stir by hand with large spoon or scraper. Do not use mixer or the cereal may be crushed. Stir just until combined. Add chocolate chips and gently stir to combine. Scrape bowl well.

Using 1½-inch diameter scoop, portion dough onto baking sheet 2 inches apart. Alternatively, spoon out in 3 tablespoon-sized mounds. Gently flatten dough balls down with palm of hand.

Bake 16-18 minutes until light golden brown. Cool 10 minutes on pan before moving to cooling rack. Store tightly covered.

Makes about 60 medium cookies.

Baker's hint: For variety, stir in other flavored chips such as milk or white chocolate and peanut butter.

Nutritional values per cookie: 174 calories, 11g fat (5 g saturated fat), 2 g protein, 19 g carbohydrates, 1 g fiber, 15 mg cholesterol, 67 mg sodium.