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
They say, "Everything's Bigger In Texas." These awesome giant cookies ring true. They will wow the lucky recipients during Christmas or any time, and kids crave them. There is an added twist to this cookie that other Buffalo Chip cookie recipes don't have. This cookie has been a family tradition for years and is always on our...
Provided by Shelia Senghas
Categories Other Snacks
Time 15m
Number Of Ingredients 15
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
One of the cookies I made for Christmas this year, though it didn't look much like a typical Christmas cookie! They were fantastic and I received many compliments!
Provided by Barenakedchef
Categories Drop Cookies
Time 40m
Yield 108 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 119.8, Fat 5.9, SaturatedFat 2.5, Cholesterol 12.3, Sodium 52.3, Carbohydrate 16.1, Fiber 0.8, Sugar 9.8, Protein 1.5
BUFFALO CHIP COOKIES WITH VARIATIONS
Steps:
- Preheat oven to 350℉ (180℃) degrees. In a very large bowl, stir together margarine, brown sugar and granulated sugar. Stir in eggs and vanilla. Stir in rolled oats and corn flakes. In a smaller bowl, stir together flour, baking soda and baking powder. Stir flour mixture into sugar mixture. Add 1 or 2 stir-ins. Drop dough from serving spoon, ½ -cup measure or ice cream scoop onto ungreased cookie sheets. Leave plenty of room; cookies will spread. Bake about 12 minutes or until done. 4 to 5 dozen cookies.
Nutrition Facts :
THE $250 COOKIE RECIPE
Almost everybody has heard the one about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For "only two-fifty," the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. In 1997, after years of enduring the myth, Neiman Marcus came up with a recipe - and gave it out for free. It's a delicious variation on chocolate chip cookies, using ground oatmeal, nuts and adding extra chocolate with a grated Hershey bar (you can use any brand you love).
Provided by Barbara Whitaker
Categories dessert
Time 45m
Yield About 55 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees.
- Cream together butter and both sugars. Stir in eggs and vanilla.
- Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
- Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams
COCONUT BUFFALO CHIP COOKIES
I tweaked this recipe so much that it's now my own. Also known as (at least by me) 'Everything but the kitchen sink cookies,' these cookies have a fun variety of ingredients in them for a ton of texture and flavor. The photo is of them both with and without the cocoa powder.
Provided by Nancy Anne Morris Martin
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h30m
Yield 30
Number Of Ingredients 14
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 27.1 g, Cholesterol 12.4 mg, Fat 10.2 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 75.9 mg, Sugar 16.7 g
BUFFALO CHIP COOKIES
This recipe was listed in an email that I received this morning from the www.allrecipes.com website. The name intrigued me: SUBMITTED BY: Dawn R. Scott "My mom made these cookies when I was growing up. They're called Buffalo Chip Cookies because of their big size. I hope you enjoy them as much as I have."
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 24 large cookies, 24 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 453.3, Fat 15.8, SaturatedFat 4.7, Cholesterol 31, Sodium 275.2, Carbohydrate 75.8, Fiber 3.1, Sugar 48.9, Protein 6.1
CHOCOLATE CHIP COOKIES ( WITH VARIATIONS )
"Oh!No! Not another chocolate chip cookie recipe"!!! Well, this one's different. This may be the only recipe you'll ever need as it gives variations on the basic recipe to suit your type of cookie preference. MY PERSONAL RECIPE HINT: For a truly chewy texture, it's important to melt the butter called for in the recipe.
Provided by Boyz 5
Categories Drop Cookies
Time 18m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Combine flour, soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
- Stir in chocolate chips and nuts (if desired).
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake in preheated 375 degrees oven for 9 to 11 minutes until golden brown.
- Let stand for 2 minutes; remove to wire racks to cool completely.
- PEANUT BUTTER VARIATION: Prepare dough as above except substitute 1/2 cup butter and 3/4 cup creamy or chunky peanut butter for the 1 cup butter.
- Eliminate nuts.
- Drop dough by rounded tablespoon onto ungreased baking sheets; press down slightly.
- Bake in preheated 350 degrees oven for 10 to 12 minutes or until golden brown.
- Makes four dozen.
- SLICE AND BAKE: Prepare dough as above.
- Divide in half; wrap in waxed paper or plastic wrap.
- Chill one hour or until firm.
- Shape each half into 15-inch log; wrap in waxed paper or plastic wrap.
- Chill 30 minutes.
- Cut into half-inch slices; place on ungreased baking sheets.
- Bake 8 to 10 minutes in preheated 375 degrees oven.
- Let stand 2 minutes; remove to racks to cool.
- FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1/2 cup and increase packed brown sugar to 1 cup.
- FOR THICK, CHEWY, OLD-FASHIONED COOKIES: Use half the amount of butter called for and drop by well-rounded tablespoon onto ungreased baking sheets.
- Bake in preheated 350 degrees oven for 9 to 12 minutes or until lightly browned.
- Store in airtight container to prevent drying.
- FOR PUFFIER COOKIES: Reduce butter to 1/2 cup and add 1/2 cup solid shortening.
- FOR SOFT CAKEY COOKIES: Omit the granulated sugar and use 3/4 cup butter, 1 cup packed brown sugar and 3 eggs.
- Drop by well-rounded tablespoons on ungreased baking sheets.
- Flatten slightly with back of spoon dipped in water.
- Bake in preheated 375 degrees oven for 8 to 10 minutes.
- For more rounded cookie, do not flatten before baking; bake 9 to 11 minutes.
- FOR CRISPIER COOKIES: Use 2 1/2 cups flour, 1 1/4 cups granulated sugar, 1/4 cup packed brown sugar and 1 egg.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Flatten with bottom of glass dipped in water.
- Bake in preheated 375 degrees oven for 9 to 11 minutes.
Nutrition Facts : Calories 117.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 19, Sodium 107.1, Carbohydrate 15.4, Fiber 0.6, Sugar 10.3, Protein 1.2
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