Buffalo Chip Cookies
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Butter||1 Cup (16 tbs) (2 Sticks, At Room Temperature, You May Use Land OLakes)|
|Vegetable shortening||1 Cup (16 tbs)|
|Light brown sugar||16 Ounce (1 Box)|
|Granulated sugar||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|Old-fashioned rolled oats||2 Cup (32 tbs) (Not Instant)|
|Cornflakes||2 Cup (32 tbs)|
|Semisweet chocolate chips||12 Ounce (1 Package)|
|Chopped pecans||1 Cup (16 tbs)|
Makes about 3 dozen large cookies
Preheat the oven to 350°F. Line baking sheets with parchment paper (do not use nonstick cooking spray).
In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside. Place the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the eggs, one at a time. Add the vanilla. Add the flour mixture a little at a time, and blend until smooth. Remove the bowl from the stand. Mix by hand from this point forward. Use a spatula or wooden spoon to fold in the oats, cornflakes, chocolate chips, and pecans, if desired.
These cookies are gigantic. Use a tablespoon to drop 2 heaping spoonfuls of dough onto the baking sheet for each cookie, placing the cookies about 2 inches apart. Bake for 15 minutes, or until the cookies are lightly golden. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to let cool completely.
sugar mommas nifty gadget: Use Wilton’s large cookie scoop to get that big ol’ cookie size!
sass it up: Try different add-ins according to your preferences. Remove inclusions you don’t like and toss in raisins, dried cranberries, coconut flakes, walnuts, butterscotch chips, peanut butter chips, or vanilla chips instead.
The recipe is excerpted from Sugar Sugar written by Kimberly “Momma” Reiner and Jenna Sanz-Agero. The recipe was originally submitted by Irene Mangum from Dorothy Cassidy Gayden’s recipe, East Feliciana Parish, Louisiana.
To learn more or to purchase the book, visit SugarSugarRecipes.com.