This recipe appears in:A Cookie A Day: Buffalo Chip Cookies
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.
- 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.