Buffalo Chip Cookies

I wanted to make chocolate chip cookies, but I didn’t want to make the same old ones. I was looking through Sugar, Sugar and I saw a recipe for Buffalo Chip Cookies.  The recipe didn’t say where buffalo came from, but I’m guessing it is because of their enormous size.  The recipe is for the usual chocolate chip cookie base, but then the addition of oatmeal gives the cookies a nice chew.  Then, you add some cornflakes and  you get a bit of a crunch.  I sent two dozen of these giant cookies to school with my husband and they were gone in 10 minutes.  The kids said the texture reminded them of coconut (though there is none) and they seemed like breakfast cookies.  Given the oatmeal and cornflakes, their assessment seems fitting.   Like I needed a reason to eat cookies for breakfast! 😀

Buffalo Chip Cookies

Yield: 3 dozen giant cookies

4 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1 cup (2 sticks) butter, at room temperature

1 cup vegetable shortening

1 (16 oz.) box of light brown sugar

2 cups sugar

4 large eggs

2 tsp vanilla

2 cups old-fashioned rolled oats (not instant)

2 cups cornflakes

1 (12 oz) bag semisweet chocolate chips

1 cup chopped pecans (optional)

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

In a large bowl, whisk together flour, baking powder, and baking soda.  Set aside.  Place butter, shortening, brown sugar, and sugar in mixer bowl with a paddle and beat on medium until creamy.  Reduce to low and add the eggs one at a time.  Add the vanilla.  Add the flour mixture a bit at a time, and blend until smooth.  Remove the bowl from the stand and mix by hand from now on.  Use a spatula or wooden spoon to fold in the oats, cornflakes, chocolate chips and nuts (if using.)

These cookies are gigantic. Use a tablespoon to drop 2 heaping spoonfuls of dough per cookie onto the baking sheet, about 2 inches apart. (I got 9 cookies per sheet).  Bake for about 15 minutes, or until the cookies are just slightly golden.  Remove from the oven and cool for 5 minutes on the sheet. Transfer to a wire rack to cool completely.

Source: Sugar, Sugar:  Every Recipe Has a Story

Helpful Hints:

  • Make sure to mix the mix ins by hand. Most mixers cannot handle it and you will break up the cornflakes too much.
  • I used a large cookie scoop to create uniform cookies.
  • Remove from oven as they just start to brown. They will continue to cook on the cookie sheet.
  • If available, use shortening sticks because they are more accurate and less messy.

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