Tanna's Cookies

My favorite cookie as a kid. The cookie is similar to a pecan sandie, great for dunking.

• Ready In: 1 hr 10 mins
• Yields: 60 cookies

Ingredients

• 1  cup unsalted butter (2 sticks)
• 1  cup sugar
• 1  cup brown sugar
• 1  egg
• 1  teaspoon vanilla extract
• 1  cup  cooking oil (i.e. Canola)
• 3  cups all-purpose flour
• 1  cup quick oats
• 2 1⁄2 cups  Rice Krispies
• 1  cup  chopped pecans
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon cream of tartar

Directions

1. Preheat Oven to 350F.
2. In the bowl of a 4.
3. 5 qt.
4. mixer cream the butter and sugars.
5. Add the cooking oil, egg and vanilla and continue to mix.
6. In a work bowl, combine the seven dry ingredients.
7. Add the dry ingredients in increments and mix well.
8. Using a 1 ¼ inch cookie scoop **, drop the dough on 2 inch spacing on a parchment covered insulated cookie sheet.
9. Flatten the dough slightly using the bottom of a glass dipped in sugar.
10. Sprinkle a bit of sugar on top of each cookie and bake 9 to 12 minutes in a 350F oven.
11. Depending on the oven, the cookies should bake 9 to 10 minutes on the top oven shelf and 10 to 12 minutes on the bottom shelf.
12. The cookies should not brown.
13. Baking time will be less for a black or uninsulated cookie sheet.
14. Dough should be baked immediately after preparation.
15. Note: You can substitute corn oil margarine such as Blue Bonnet for the butter for dietary reasons, or if the cookies will not be consumed within 30 days.
16. Note: You can drop dough by the tablespoon if a scoop is not available.