Buffalo Chip Cookies
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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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) OR old fashioned oats
- 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, toffee bits, Craisins, sliced almonds, Rice Krispies cereal, pretzels...whatever you have on hand and love! NOTE 1: If you are replacing or adding to the coconut and chopped pecans with your favorites, keep the total amount to 2 cups -- whatever the combination is.NOTE 2: I usually use quick oats for this recipe, but I have also tried old-fashioned oats when that's all I had on hand. They work too--just give a slightly different texture and taste.
- 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
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.
Servings: 36
