Meemaw's Kitchen Sink Cookies

These are very similar to Ranger Cookies only I think they are way more light and crisp.  I even made
them with 1/2 whole wheat. Dad thinks they're amazing. They make an incredible cookie to give away...beautiful and supper yummy and crunchy.  This is a Paula Deen and are supposed
to be dipped in white chocolate and crushed peppermint for Christmas (which I didn't do).
Makes: about 5 doz.


3 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
3/4 tsp. salt
2 sticks butter, slightly softened
1 c. sugar
1 c. lightly packed brown sugar
1 c. oil
1 egg
1 tsp. vanilla
1 c. rice krispies
1 c. sweetened flaked coconut
1 c. rolled old-fashioned oats
1 (8 oz.) package toffee bits
White chocolate, for dipping (optional)
15 peppermint hard candies, crushed

Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Using an electric mixer, cream the butter and sugars.  Scrape the sides of the mixer bowl and beat in the oil, egg, and vanilla until smooth.  Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one.  Slowly beat in the rice krispies, coconut, and oats.  Fold in the toffee bits and refrigerate the dough, covered, for 1 hour.
Drop rounded tablespoons of dough on 2 cookie sheets, leaving at leaving at least 1 inch of space around each drop.  Bake until the cookies are golden around the edges, 12 to 14 minutes.  Transfer the cookies to wire racks to cool.
Using a double boiler, melt the white chocolate.  Dip the cookies into the white chocolate and sprinkle crushed peppermint to decorate.  Allow to cool or serve warm.  Store in an airtight container at toom temperature.