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Buffalo Cookies

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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
Keyword Cookies