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. I’m so glad–-they were a HUGE hit! Buffalo Chip Cookies have now been added to our favorite recipes list!
My kids especially loved that these cookies are SO big, which is why they’re called Buffalo Chip Cookies. A 1/4 c. measuring cup is used to scoop out the dough, 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 added hearty oatmeal, 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––any of your favorites add-ins. Try white chocolate chips, butterscotch chips or peanut butter chips, raisins, M&Ms, toffee bits, even crushed pretzels…the sky’s the limit. That means it’s really a customized cookie, because you can tailor it to your liking, and add all your favorites. (Or if you’re me, you leave the raisins out. Not my favorite, ha!)
Buffalo Chip Cookies Recipe
This recipe makes A LOT of batter. Because you use so much dough per cookie, you still end up with about 3 dozen cookies. I also love that they are a really pretty cookie. They look so cute all packaged up, and make perfect gifts! I like to use a clear treat bag so you can see the cookies. Tie with a cute ribbon, and add a simple tag, and you’re ready to give to friends, teachers, neighbors, and more.
My kids like when I make them during the day so they can have them for an after school snack, then tuck them into their school lunches. They’re different than the usual chocolate chip or peanut butter (which we make often), and the hearty chewiness is irresistible.
You may be wondering if you can freeze the dough or the cookies, and the answer is yes! I often freeze the extra dough in a large freezer safe gallon bag, making sure to get all the air out before sealing. If you’re freezing quite a bit of dough, you can always separate it into a couple of bags, instead of just one. This also works well if you don’t want to use all the dough at the same time. When you’re ready to use it, thaw in the refrigerator for a couple of hours. Baked cookies can also be frozen. Let them cool completely, then place in an airtight, freezer-safe container or gallon bag.
- 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 teaspoon salt
- 1 cup coconut
- 1 cup chopped pecans
- 2 cups Corn Flakes
- 12 ounces chocolate chips
- Preheat the oven to 350 degrees.
- This makes a lot of dough, so I use my Kitchen Aid stand mixer and paddle attachment. It handles all the ingredients really well. You can also use a large mixing bowl and electric mixer, but definitely stir in all the add-ins and use a large enough bowl to hold everything.
- Cream the butter and shortening, then add both sugars, the eggs, and vanilla. Beat at medium speed until well combined. Combine flour, baking powder, and baking soda in a separate bowl, then add into the butter mixture and mix well.
- Stir in the nuts, chocolate chips, coconut, Corn Flakes, and/or any other add-ins you like. Butterscotch chips, raisins, Craisins, sliced almonds, Rice Krispies cereal, pretzels…whatever you have on hand and love!
- Use a 1/4 measuring cup to scoop out the cookie dough, and place on a baking sheet lined with parchment paper or a silicone baking mat. You could also use a large cookie scoop or ice cream scoop about the same size. For smaller cookies, use a cookie scoop to form your cookies, then alter the baking time by a few minutes.
- Place cookie sheets in the oven, and bake 10-12 minutes, or slightly longer for a crispier cookie. Let sit on the cookie sheet for a few minutes before moving to cool completely on wire racks. Store in airtight containers for 3-5 days on the counter, and about a week in the refrigerator.