Buffalo Chips Cookies Recipes

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 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:

• 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 POTATO CHIPS

Steps:

• Pour the chips into a large mixing bowl and drizzle the hot sauce over top. Sprinkle in the blue cheese. Toss together until evenly coated and serve immediately.

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.

CHOCO CHIP COOKIES RECIPE BY TASTY

Steps:

• Mix brown and caster sugar.
• Melt the butter. Ensure it is at room temperature when mixed with the sugars.
• Add eggs one at a time. Mix well.
• Add vanilla essence, baking powder and salt.
• Add the maida in batches.
• Now add the chocolate chips.
• Mix all the ingredients well.
• Preheat the oven for 10 minutes at 300°F (150°C).
• In the meantime, prepare the baking pan by applying butter.
• Drop small balls of the dough leaving 1½-2 inch gaps between the dough.
• Bake for 15-17 minutes.
• Once the timer goes off, take out the tray and let the cookies cool on it or else they will get stuck to the tray.

BUCKEYE COOKIES III

Steps:

• You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff).
• Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.
• In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

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.

BUTTERY POTATO CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.,