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Buffalo Chip Cookies




Source of Recipe


Submitted by Pam Ingle


Recipe Introduction


Note: We package the cooled cookies individually in zip-lock sandwich bags, and store in the freezer for lunches and snacks. Submitted by Pam Ingle


List of Ingredients




1 c Butter (unsalted), softened
1 c Shortening
2 c Brown sugar
2 c Granulated sugar
4 Large eggs
2 t Vanilla
4 c All purpose flour
2 t Baking soda
2 t Baking powder
1 t Salt
2 c Old Fashioned Oats
2 c Corn flake cereal
2 c Chocolate chips (12 oz. pkg)*
1 c Flaked coconut
1 c Pecans, chopped
*Use 1-10 oz package Semi Sweet Hershey's Mini Kisses, or Chocolate "chunks"

Recipe



1) Cream together butter and shortening at medium speed. Cream in brown sugar and granulated sugar, until light and fluffy. Beat in eggs, one at a time, and vanilla, until fluffy.
2) Sift together the flour, baking soda, salt and baking powder. (Note: Delete salt if using salted butter). Mix into creamed mixture, half at a time.
3) Stir in oats, corn flakes, chips, coconut and pecans.
4) Drop LARGE spoonful onto cookie sheet (about 6 to a cookie sheet) using an ice cream scoop (about 1/4 cup of dough per cookie), spacing well. (Yield: About 3 1/2 dozen 5-inch cookies)
OR ... Drop by tablespoons for smaller, traditional sized cookies (about 5-6 dozen).
5) Bake in 350 degree oven. (Lower temperature to 340 for convection ovens): 15-18 minutes for large cookies, or 10-12 minutes for smaller cookies.