[lipstixgal]

[COLOR="Purple"]Ingriedients:

31/2 cups all purpose flour
1 teaspoon baking soda
1teaspoon cream of tartar
3/4 teaspoon salt
1/2 pound butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup puffed rice cereal
1 cup sweetened flaked coconut
1 cup rolled old fashioned oats
1 (8-ounce) package toffee bits
white chocolate for dipping
15 peppermint hard candies, crushed for garnish


Directions:
Preheat the oven to 350 degrees F
IN a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.
Using an elecrtric 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 teh flour mixtue in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut, and oats. fold in the toffee bits and refrigerate dough covered for 1 hour.

Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1 inch space around each drop. Bake unitl cookies are golden around the edges 12 to 14 minutes. Transger cookies to wire racks to cool.
Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolae and sprinkle crusehd peppermint to decorate. Allow to cool or serve warm. store in an airtight container at room temp./COLOR]