Buffalo Cookies
Ingredients
- 1 cup Butter Flavour Crisco melted
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Quaker Oats uncooked, quick or old fashioned
- 1 cup corn flakes crushed to about 1/2 cup
- 1 cup Hershey’s Semi-sweet Chocolate Chips
- 1/2 cup chopped pecans
- 1/2 cup flake coconut
Instructions
- Heat oven to 350°F.
- Grease baking sheet with Butter Flavour Crisco.
- Combine Crisco, granulated sugar, brown sugar, milk and vanilla in large bowl.
- Beat at low speed until well blended. Add eggs.
- Beat at medium speed until well blended.
- Combine flour, baking powder, baking soda and sale.
- Add gradually to creamed mixture at low speed.
- Stir in oats, corn flakes, chocolate chips, nuts and coconut with spoon.
- Fill ice cream scoop that holds ¼ cup with dough (*or use ¼ cup measure).
- Level with knife.
- Drop 3 inches apart onto baking sheet.
- Bake 13 to 15 minutes or until lightly browned around edges.
- Cool 3 minutes on sheet before removing cooling rack.
Notes
I substitute using dark chocolate and dried cherries instead of semi sweet chocolate or pecans