For the next 13 weekdays, try your baking skills out on a deliciously different Christmas cookie recipe.

Here's today's recipe:

LOUIE FAVORITE/Staff (ENLARGE)

TESTER'S COMMENT These delicate cookies were a huge hit with tasters, who loved their buttery flavor and yummy mix of candy, coconut, oats and cereal. To reduce spreading, refrigerate dough at least an hour before baking. HOLIDAY GUIDE How not to be the jerk of the party  Northside's top stories in 2007  New Year's resolutions shrinking  A how-to for the perfect thank-you

Contributor: Stefanie Sutton, pastry chef, Theo's Brother's Bakery in Alpharetta

"My mom [Haila Nathan] and I used to bake 15 to 20 different cookies every year for the holidays. Every year she would incorporate something new. We would cover the dining room with all these cookies, and the night before Christmas we would tie them all up and go deliver them. It was a lot of fun. Now my brother carries on that tradition.

"This is the recipe I'll always call for and ask, 'How do you make that again?' Now I finally have my own copy. It's crunchy and chewy. There's just a lot going on."

Makes 100-120 cookies

Preparation time: 10 minutes

Cooking time: 10 minutes per sheet

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

3/4 teaspoon salt

1 cup (2 sticks) butter, room temperature

1 cup granulated sugar

1 cup light brown sugar, lightly packed

1 cup vegetable or canola oil

1 cup Rice Krispies

1 cup sweetened, flaked coconut

1 cup rolled oats

1 egg

1 teaspoon vanilla extract

6 ounces toffee bits

Preheat oven to 350 degrees. In a medium bowl, combine flour, baking soda, cream of tartar and salt. Set aside. Cut butter into tablespoon-size chunks. In a large mixing bowl, combine sugars, butter and oil. Blend well, until butter is in small pieces or creamed with sugar. Add Rice Krispies, coconut, oats, egg and vanilla extract. Gradually add dry ingredients and mix well. Fold in toffee pieces. Using a cookie scoop or teaspoon, drop by rounded teaspoon onto cookie sheet. Bake for 10 minutes or until slightly golden around the edges.

Per cookie: 64 calories (percent of calories from fat, 57), 1 gram protein, 6 grams carbohydrates, no fiber, 4 grams fat, 7 milligrams cholesterol, 47 milligrams sodium.