What started out as a very basic cookie recipe soon became the more the merrier. I started adding a little of this and a little of that. Obviously I became a bit carried away but the results were so good, I just couldn't bear to eliminate a single ingredient. I usually double the batch because these cookies don't seem to hang around for very long.
Yields about 44
1 stick softened butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup rice crispies
1/2 cup rolled oats
1/2 cup flaked coconut
1/4 cup chopped pecans
1/2 cup toffee chips or 1 cup butterscotch morsels
Preheat oven to 350. In a small bowl stir together flour, baking power and soda. Set aside. In a large bowl, beat butter, sugars with a mixer until creamed. Beat in egg and vanilla until well blended. Add the flour mixture and beat until smooth dough forms. By hand, fold in the rice crispies, oats, coconut, nuts and toffee pieces. Drop by heaping teaspoons on a greased cookie sheet, 2 inches apart. Bake 9-10 minutes, or until golden. Let cookies cool for 2 minutes before removing to racks and let cool completely. Store in a tightly covered container if they last that long
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