Buffalo Chip Cookies Recipe
Huge Buffalo Chip Cookies, also known Kitchen Sink Cookies, because they use everything but the kitchen sink! Packed with oats, pretzels, pecans, coconut, cereal, and more, these hearty cookies are enormously good. And enormous.
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Buffalo Chip Cookies are on our family favorite cookie list for good reason. They’re chock full of so many favorite ingredients, like chocolate chips, chopped pecans, coconut, and even crushed Corn Flakes. They’re enormously huge cookies that are fun to make and fun to eat, and best of all, you can make them just how you like them!
We love cookies at our house, and make them often. No-Bake Chocolate Peanut Butter Bars, Giant Chocolate Chip Cookies, and Lemon Meltaways are on repeat. But Buffalo Chip Cookies are loved because they’re fun and different! 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.
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!
Table of contents
Ingredients
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.)
- Butter
- Shortening
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla
- Quick oats (uncooked)
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Coconut
- Chopped pecans
- Corn Flakes
- Chocolate chips
- Other add-ins as desired
Don’t panic! I know this looks like a long list, but they really don’t take that long to make. But it’s “everything but the kitchen sink”! Most of these are basic pantry items, and odds are you’ll have what you need on hand to whip up a batch of these yummy cookies.
Equipment
You’ll need:
Stand Mixer with paddle attachment
While I recommend using a stand mixer for this recipe, you can opt for a hand mixer. Just know that because the dough is substantial, you’ll need a large bowl.
Cookie sheets – I use these half sheet pans by Nordic Ware
Parchment Paper – these pre-cut sheets are the best!
How to make
Preheat the oven to 350 degrees.
Cream the butter and shortening, then add both sugars, the eggs, salt, 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 oats, pecans, chocolate chips, coconut, Corn Flakes, and/or any other add-ins you like. Butterscotch chips, raisins, Craisins, sliced almonds, Rice Krispies cereal, chopped pretzels…whatever you have on hand and love!
READER TIP: I used my large mixing bowl for the ingredients through Step 3. Then I put all the “add ins” in a large pan and stirred them around before adding the cookie dough from the mixing bowl. That made it easier to evenly distribute the coconut, chips, nuts etc. in the rest of the batter.
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.
This recipe makes A LOT of batter. Even though you use so much dough per cookie, you still end up with about 3 dozen cookies per batch.
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.
Freezing and Storage
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.
Store cookies in an airtight container for up to 5 days.
FAQ
Yes! Use a medium-sized cookie scoop instead of measuring cup, then reduce the baking time by a couple of minutes.
Always a little chocolate, something crunchy like Corn Flakes or chopped pretzels, and coconut. Then I use whatever I have on hand! It’s a great cookie because it’s so customizable to personal preferences.
As far as I can tell, it’s actually in reference to their very large size. But I couldn’t find a specific answer when I went searching. If you know, Ieave me a comment!
Absolutely! It’s easy to leave out any nuts from this recipe, and you can add in other ingredients to give them crunch.
More recipes
Cinnamon Sugar Muffins | Easy No-Bake Homemade Granola Bars |English Toffee Bars
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Buffalo Chip Cookies are so fun to make and eat…and sure to be a hit with everyone you serve them to!
Buffalo Chip Cookies
Ingredients
- 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
Instructions
- 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, salt, 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 oats, 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.
Notes
Recipe Equipment
*Originally posted 2018.
