BUFFALO CHIPS COOKIES

This recipe was given to me about 30 years ago. I thought I’d lost it forever. And one day when I accidentally dropped a big shoe box full of recipe cards onto the floor, I found it again. Lucky happenstance!

These are the ultimate in Chocolate Chip Cookies, and rival Peanut Butter Cookies in popularity. The cookies are called “Buffalo Chips” because of the size. And probably the appearance of the batter. I think I would have called it the “Kitchen Sink” because just about everything imaginable is in there.

INGREDIENTS

1/2 cup margarine or butter, melted

1/2 cup shortening, melted

1 cup brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Pinch of salt

1 cup quick oatmeal

1 cup cereal (such as Post Toasties or 40% Bran Flakes)

3 ounces chocolate chips (add more if you can’t resist)

1/2 cup coconut

1/2 cup chopped walnuts or pecans

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THE METHOD

Melt the butter and shortening together. Stir in the white and brown sugar. Add the beaten eggs and vanilla.

Blend in the flour, soda, baking powder, and salt. Stir in the oatmeal, cereal, chocolate chips, coconut, and nuts.

Grease the baking sheets and put no more than 6 cookies on a sheet. They get enormous. Just drop the dough (the size of a walnut) on the sheet. Don’t flatten it out. You can make them much smaller than that if you like.

Bake 8 to 10 minutes (more or less) at 350 degrees.

HAPPY BAKING! Susan

BUFFALO CHIPS COOKIES