Toffee Crunch Cookies

1 cup granulated sugar

1 cup packed, light brown sugar

2 sticks unsalted butter, room temperature

1 cup vegetable oil

1 large egg

3½ cups flour

1 cup crispy rice cereal

1 cup oats, old-fashioned or quick-cooking

1 cup toffee chips

1 cup mini-chocolate chips

1 teaspoon baking soda

1 teaspoon salt

¾ teaspoon cream of tartar

½ cup toasted pecan chips, optional

Heat oven to 350 degrees. Grease baking sheets or cover them with parchment paper.

In an electric mixer, beat granulated sugar, brown sugar and butter until fluffy, about 2 minutes. Add oil and egg, mix until smooth. Scrape bowl; add flour, rice cereal, oats, toffee, chocolate chips, baking soda, salt and cream of tartar. Mix until combined.

Drop by rounded tablespoonfuls onto prepared baking sheets and bake about 14 minutes or until golden brown. Let set on cookie sheet about 5 minutes before removing to a rack.

Makes 60 cookies.

Nutrition values per serving: 161 calories, 9 g fat (4 g saturated), 18 g carbohydrates, 0 fiber, 1 g protein, 11 mg cholesterol, 85 mg sodium.