BUFFALO CHIP COOKIES
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 pkg)
1 c Flaked coconut
1 c Pecans, chopped
*Use 1-10 oz package Semi Sweet Hershey's Mini Kisses, or Chocolate
"chunks".
Comments: 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.
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.
Stir in oats, corn flakes, chips, coconut and pecans.
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).
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.
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
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