Buffalo Chip Cookies Recipes

Steps:

• Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
• Add eggs, one at a time, beating after each addition.
• Add vanilla, mixing well.
• Combine flour, baking powder, and baking soda; gradually add oats and remaining ingredients.
• Stirring well after each addition.
• Drop dough by tablespoonfuls 2 inches apart, onto ungreased baking sheets.
• Bake at 350° for 10 minutes or until lightly browned.
• Remove cookies to wire racks to cool.
• Cookies may be frozen in airtight containers up to 3 months.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, cocoa powder, baking powder, and baking soda together in a bowl.
• Beat coconut oil, brown sugar, and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut, and raisins into the batter.
• Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• 1. I use my Kitchen Aid to do all the mixing. It has a large enough bowl and the power to do it all. If you do not have a large mixer you will need to mix the last 5 ingredients by hand.
• 2. Cream the butter and the sugars with your mixer in a large bowl. Add eggs and vanilla and mix well.
• 3. In another bowl sift together, flour, baking powder, baking soda, and salt. Add to butter mixture and mix well.
• 4. Add the last 5 ingredients and incorporate thoroughly. Chill the bowl of dough for one hour. Keep the bowl in the refrigerator in between baking.
• 5. Using an ice cream scoop, dip the scoop in flour and shake off excess flour for each scoop.
• 6. Using two lightly greased cookie sheet pans, place 6 ice cream scoops of dough onto each sheet pan. They need lots of room to expand. Place cookie sheets on two racks in top 2/3 of the oven and rotate halfway through baking. Bake in a preheated oven at 350 F. for 15 to 18 minutes. Watch carefully as oven temperatures varies. When they are done, they should be turning slightly brown around edges and just turning a very light brown on top.
• 7. For gift giving ideas: Stack six of these and wrap them with plastic wrap, tie them with a pretty ribbon and bow or raffia and include a recipe card. Wrap each one in plastic wrap and place in a basket with a pretty bow and tie a recipe card to the basket handle. Wrap in plastic, tie with a ribbon, and add one as a stocking stuffer.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a large mixing bowl, cream together margarine and shortening. Add sugars, eggs and vanilla; mix well. Stir in oats, flour, baking power and baking soda.
• 3. When well blended, stir in coconut, pecans, Rice Krispies and chocolate chips.
• 4. When batter is thoroughly mixed, measure 1/4 cup batter for each cookie on a large ungreased baking sheet. Bake 10 to 12 minutes or until edges are golden. For a crisper cookie, bake 12 to 15 minutes. Allow cookies to cool slightly on baking sheet before removing. Makes about 4 dozen large cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the margarine, sugars, eggs and vanilla. Stir in the flour baking soda, baking powder, raisin bran, oats, raisins, coconut, chopped nuts and chocolate chips. Mix until well combined.
• Drop large tablespoon sized scoops onto a baking sheet. Bake until golden approximately 10 minutes.

Steps:

• Preheat oven to 350°.
• I a large mixing bowl, cream butter and shortening; add SUGARS, eggs and vanilla, mix well.
• Stir in oats, flour, baking soda and baking powder; when well blended, stir in coconut, pecans, rice krispies, chocolate chips and chips of choice.
• When batter is throughly mixed, measure 1/4 cup batter for each cookie on a large ungreased baking sheet.
• Bake 10 to 12 minutes, or until edges are golden; for a crisper cookie bake 12 to 15 minutes; allow cookies to cool slightly on baking sheet before removing to a wire rack.