1 beaten egg
1 c. sugar
1 c. firmly packed brown sugar
1 c. butter
1 c. salad oil
3 1/2 c. all purpose flour
1 tsp. vanilla
1 tsp. salt
1 tsp. cream of tartar
1 c. uncooked oats (quick cook oats)
1 c. Rice Krispies

Cream butter, salad oil and sugar. Add beaten egg, mix flour, salt, soda, cream of tartar. Add to mixture, stir well. Add vanilla, fold in oats and Rice Krispies. Cover and place in refrigerator until chilled, 2 to 4 hours. Roll into 1" balls, place on ungreased cookie sheet. Press down with fork. Bake at 325 degrees for 8 to 10 minutes or until lightly browned. Use pancake turner to remove cookies. Place on rack to cool. Store in air tight container.