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Cookies, Brownies, and Bars

Buffalo Chip Cookies

Buffalo Chip Cookies

[Photograph: Sara Remington]

This Buffalo Chip Cookies fall into the category of kitchen sink cookies, which means that basically you can toss your favorite salties and sweets into the batter to for crisp-chewy cookies studded with everything from chocolate chips to nuts, dried fruit or even pretzels.

Reprinted with permission from Sugar, Sugar by Kimberly "Momma" Reiner and Jenna Sanz-Agero. Copyright © 2011. Published by Andrews McMeel. Available wherever books are sold. All rights reserved.

Buffalo Chip Cookies

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About This Recipe

Yield:About 3 dozen large cookies
Active time:15 minutes
Total time:30 minutes
This recipe appears in: A Cookie A Day: Buffalo Chip Cookies

Ingredients

  • 4 cups all-purpose flour 
  • 2 teaspoons baking powder 
  • 2 teaspoons baking soda 
  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup vegetable shortening
  • 1 (16-ounce) box light brown sugar 
  • 2 cups granulated sugar 
  • 4 large eggs 
  • 2 teaspoons vanilla extract 
  • 2 cups old-fashioned rolled oats (not instant) 
  • 2 cups cornflakes 
  • 1 (12-ounce) package semisweet chocolate chips 
  • 1 cup chopped pecans (optional) 

Procedures

  1. 1

    Preheat the oven to 350°F. Line baking sheets with parchment paper (do not use nonstick cooking spray). 

  2. 2

    In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside. Place the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the eggs, one at a time. Add the vanilla. Add the flour mixture a little at a time, and blend until smooth. Remove the bowl from the stand. Mix by hand from this point forward. Use a spatula or wooden spoon to fold in the oats, cornflakes, chocolate chips, and pecans, if desired. 

  3. 3

    These cookies are gigantic. Use a tablespoon to drop 2 heaping spoonfuls of dough onto the baking sheet for each cookie, placing the cookies about 2 inches apart. Bake for 15 minutes, or until the cookies are lightly golden. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to let cool completely. 

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