Directions:
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream together the softened butter, vegetable oil, white sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
6. Fold in the rolled oats, flaked coconut, crisp rice cereal, ground walnuts, and semisweet chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden and the centers are set.
9. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: Approximately 280 kcal per cookie | Servings: About 36 cookies
Tips:
Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.
Use chopped walnuts instead of ground for added texture and crunch.
