Buffalo Cookies

Name: Buffalo Cookies
Ingredients: 1 c. Crisco, melted; 1 c. sugar; 1 c. packed brown sugar; 2 Tbsp. milk; 1 tsp. vanilla; 2 eggs; 2 c. flour; 1 tsp. baking powder; 1/2 tsp. salt; 1 tsp. baking soda; 1 c. oats (quick or old fashioned), uncooked; 1 c. cornflakes, crushed to 1/2 c.; 1 c. semi-sweet chocolate chips; 1/2 c. chopped pecans; 1/2 c. flaked coconut

15 ingredients

7 steps

Ingredients

1 c. Crisco, melted
1 c. sugar
1 c. packed brown sugar
2 Tbsp. milk
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 c. oats (quick or old fashioned), uncooked
1 c. cornflakes, crushed to 1/2 c.
1 c. semi-sweet chocolate chips
1/2 c. chopped pecans
1/2 c. flaked coconut

Directions

1

Preheat oven to 350°.
2

Grease cookie sheet. Combine Crisco, sugar, brown sugar, milk and vanilla in a large bowl. Beat at low speed until blended.
3

Add eggs and beat at medium speed until blended. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed.
4

Stir in oats, cornflakes, chocolate chips, nuts and coconut.
5

Using a 1/4 cup measuring cup, which is filled and leveled off with a knife, drop mixture onto cookie sheet 3-inches apart.
6

Bake for 13 to 15 minutes or until lightly browned around the edges but still slightly soft in the center. Cool 3 minutes on cookie sheet before removing to rack with a wide, thin pancake turner.
7

Makes 2 to 2 1/2 dozen cookies.