Buffalo Chip Cookies With Variations Food

BUFFALO CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees.
• This makes a lot of dough, so I use my Kitchen Aid stand mixer and paddle attachment. It handles all the ingredients really well. You can also use a large mixing bowl and electric mixer, but definitely stir in all the add-ins and use a large enough bowl to hold everything.
• Cream the butter and shortening, then add both sugars, the eggs, and vanilla. Beat at medium speed until well combined. Combine flour, baking powder, and baking soda in a separate bowl, then add into the butter mixture and mix well.
• Stir in the nuts, chocolate chips, coconut, Corn Flakes, and/or any other add-ins you like. Butterscotch chips, raisins, Craisins, sliced almonds, Rice Krispies cereal, pretzels...whatever you have on hand and love!
• Use a 1/4 measuring cup to scoop out the cookie dough, and place on a baking sheet lined with parchment paper or a silicone baking mat. You could also use a large cookie scoop or ice cream scoop about the same size. For smaller cookies, use a cookie scoop to form your cookies, then alter the baking time by a few minutes.
• Place cookie sheets in the oven, and bake 10-12 minutes, or slightly longer for a crispier cookie. Let sit on the cookie sheet for a few minutes before moving to cool completely on wire racks. Store in airtight containers for 3-5 days on the counter, and about a week in the refrigerator.

BUFFALO CHIP COOKIES

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.

BUFFALO CHIP COOKIES

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.

BUFFALO CHIP COOKIES

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.

BUFFALO CHIP 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.

COCONUT BUFFALO CHIP COOKIES

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.

BUFFALO CHIPS (COOKIES)

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.

BUFFALO CHIP COOKIES

Steps:

• 1. Cream butter and shortening together until fluffy.
• 2. Add 2 c. sugar and beat well. Add brown sugar and beat well until fluffy.
• 3. Add eggs one at a time, beating well after each addition.
• 4. In large mixing bowl, mix flour, baking soda, baking powder, oatmeal, cornflakes, coconut, and chopped pecans.
• 5. Slowly add the dry ingredients in the mixing bowl to the wet ingredients in the mixer bowl. At lowest speed on mixer, continue to mix the dry ingredients into the butter mixture. Dough will get very stiff. If mixer bogs down, continue mixing by hand with a wooden spoon until all the dry ingredients have been mixed with the butter mixture. Sometimes I have had to use my hands to knead the ingredients until well combined.
• 6. Add the chocolate chips. Mix well. It will take a little time to mix, but it will be worth it!
• 7. Drop by teaspoons for small cookies, or tablespoons for big cookies on a cookie sheet that has been sprayed with pan release spray.
• 8. Bake at 350 degrees until edges are just beginning to brown for chewy cookies. Bake a little longer if you want the cookies to be crunchy. Let cool on cookie sheet for about 10 min. Remove with spatula onto rack for complete cooling.
• 9. Cookies freeze well. Store in air tight container.