We are a cookie family. I make them at least once a week, and now my girls are starting to make them too. We love our favorite, tried and true recipes, but I’m always on the hunt for yummy new cookie recipes. This week I came across one that I just had to try, because I’d never made anything quite like it before, and I’m so glad–they were a HUGE hit! Buffalo Chip Cookies have now been added to our favorites list!
These are HUGE & yummy cookies!
My kids especially loved that these cookies are SO big! A 1/4 c. measuring cup is used to scoop out the batter, and their big size just add to the yumminess. They have Corn Flakes and coconut in them, which just add the chewy goodness once they’re baked. Then with the hearty oats, chocolate chips and nuts, they become perfection!
Buffalo Chip Cookies = Kitchen Sink Cookies!
Buffalo Chip Cookies are kind of like a Kitchen Sink Cookie, because you can throw in anything you have on hand–add any of your favorites mix-ins! Try white chocolate chips, butterscotch or peanut butter chips, raisins, M&Ms, toffee bit…the sky’s the limit.
Buffalo Chip Cookies Recipe
This recipe makes A LOT of batter, but because you use so much per cookie, you still end up with about 3 dozen cookies. I love them because they are a really pretty cookie–and look so cute all packaged up, so they make perfect gifts!
Buffalo Chip Cookies
- 1 cup butter
- 1 cup shortening
- 2 cups brown sugar
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups quick oats (uncooked)
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 cup coconut
- 1 cup chopped pecans
- 2 cups Corn Flakes
- 12 ounces chocolate chips
Preheat the oven to 350 degrees.
In a large mixing bowl, cream the butter and shortening, then add both sugars, the eggs, and vanilla. Add the flour, baking powder, and baking soda, and mix well.
Stir in the nuts, chocolate chips, coconut, Corn Flakes, and/or any other mix-ins you like.
Use a 1/4 measuring cup to add scoop out batter, and place on an ungreased cookie sheet.
Bake 10-12 minutes, or slightly longer for a crispier cookie.