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Buffalo Cookies
Another name for this cookie could be Everything but the Kitchen Sink. They might even be hearty enough to stand-in for dinner. At 15 minutes, these are very crispy cookies. We like the results at 13 minutes.
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup sugar
- 1 cup brown sugar, firmly packed
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 cups rolled oats, uncooked
- 1 cup crushed cornflakes (or granola or Rice Krispies)
- 1 cup semisweet chocolate pieces
- 1/2 cup pecans
- 1/2 cup coconut flakes
Combine butter, sugars and vanilla; beat until blended. Add eggs and beat. Gradually add flour, cinnamon and baking soda. Stir in oats, cornflakes, chocolate, pecans and coconut. Dough will be thick. Using an ice cream scoop (or about 1/4 cup per cookie), place balls of dough on a greased cookie sheet, about 3 inches apart. Bake 13 to 15 minutes in a 350-degree oven. Do not overbake. Let cool on wire racks before putting them into a container.
Makes 4 to 5 dozen.
Freezeworthy: Yes, but cool completely first.
Andi Blount
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