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.
- Yield:About 3 dozen large cookies
- Active time: 15 minutes
- Total time:30 minutes
- 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)
Preheat the oven to 350°F. Line baking sheets with parchment paper (do not use nonstick cooking spray).
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.
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.