Buffalo Chip Cookies have been a family favorite for many years. I make these a lot when we are hosting a crowd at our lake house. Buffalo Chip Cookies are always a hit every time I bake them! If you are a cookie lover, you will love these cookies!!!!
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Note: This recipe can easily be halved if wishing to make fewer cookies.
To start, cream together some butter, shortening, sugar and brown sugar.
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Add eggs and vanilla.
Next, mix together the dry ingredients: flour, baking soda, baking powder and salt. Then add to the butter/shortening/sugar mixture.
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Now it’s time to add the goodness of oatmeal, crushed corn flakes and coconut. (You can add chopped pecans too, but my guys are not fans of nuts in anything, so I don’t add them.)
Note: Measure 2 cups corn flakes, place in ziplock and then crush.
I put the mixer on the slow “stir” setting and let it just combine. Then, add some chocolate chips!!! A whole lotta chocolate chips. (How did I miss a pic of this?? I guess the chocolate got me sidetracked!)
Now using a large scoop (3 tbsp), place on a cookie sheet and bake. I always top my cookies with a few extra chocolate chips. It makes the finished cookie pretty. I like pretty!
Note: The large 3 tbsp scoop makes 36 cookies. The medium 1 1/2 tbsp scoop makes 72 cookies.
Yummy! These cookies are delish. Trust me on that!
Buffalo Chip Cookies
Ingredients
- 1 cup butter softened
- 1 cup shortening
- 2 cups sugar
- 2 cups brown sugar
- 4 eggs
- 2 tsp vanilla
- 4 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups oatmeal
- 2 cups cornflakes measure then crush
- 1 cup coconut
- 1 cup pecans chopped (optional)
- 2 bags chocolate chips reserve some for topping
Instructions
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Preheat oven to 350 degrees.
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In a large mixing bowl, cream together butter, shortening, sugar and brown sugar.
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Add vanilla and stir in eggs one at a time so they mix in well.
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Combine dry ingredients of flour, baking powder, baking soda and salt in a separate bowl. Then add to the sugar/butter mixture until well combined.
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Stir in oatmeal, coconut and crushed cornflakes and pecans if using. Be sure to measure out two cups of cornflakes, then crush them in a ziploc bag.
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Stir in chocolate chips reserving some to top each cookie if desired.
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Using a large cookie scoop, place cookies on ungreased cookie sheet or one lined with a silicone pad or parchment paper. Bake for 15 minutes.
Recipe Notes
Using large (3 tbsp) cookie scoop, this recipe makes 36 large cookies. If making regular size cookies using medium (1 1/2 tbsp) scoop, this recipe makes 72 cookies.
Recipe can easily be halved.
