1 c. butter
1 c. granulated sugar
1 c. light brown sugar
1 c. vegetable oil
2 eggs
1 tsp. vanilla extract
3 1/2 c. flour
1 tsp. cream of tartar
1 c. crispy rice cereal
1 c. quick cook oats
1 c. shredded coconut
1/2 c. chopped pecans

350 degree oven. Cream butter, sugars and oil. Add egg and vanilla; beat well so oil doesn't separate. Add flour mixed with cream of tartar. Stir in rice cereal, oats, coconut and nuts. Drop by teaspoonful onto ungreased cookie sheets. Flatten slightly. Bake on lower shelf of the oven 5 to 6 minutes.

Move to middle of oven and finish baking until lightly browned, about 5 minutes. Watch carefully so they don't become too brown. Remove from sheets and cool.

If a pan of cookie dough is ready to put on the lower shelf of the oven when the one already in the oven is moved to middle shelf, baking will be speeded up.