Lyons Family Cookbook

Buffalo Chip Cookies

1

cup

butter, room temperature

1

cup

shortening, Spectrum Organic Non-hydrogenated all vegetable

2

cup

brown sugar

2

cup

sugar

4

eggs

2

tsp

vanilla

3

cup

whole wheat pastry flour

2

cup

unbleached white flour

2

cup

rolled oats

2

tsp

baking powder

2

tsp

baking soda

1

tsp

sea salt

1

pkg

(12 oz) butterscotch chips

- or, peanut butter chips -

1

pkg

(12 oz) semi-sweet chocolate chips

2

cup

Rice Krispies®

1

cup

pecan pieces

1

cup

flake coconut

1

In a very large electric mixing bowl, combine and mix until creamy the butter, shortening, sugar, eggs and vanilla.

2

Add to creamed mixture the flour, baking powder, baking soda and rolled oats. Stir until well blended.

3

Add both kinds of chips, pecans, and cocoanut, mixing well by hand. Add Rice Krispies last, mixing in by hand.

4

1/4 Cup batter per cookie -- roll into ball and press down to 1/2" thick and nicely rounded on ungreased cookie sheet.

5

Bake in a preheated 350┬░ oven for 10-12 minutes, or 325┬░ convection cook for 9 minutes. Let cool 5 minutes before removing.

Makes about 50 cookies.

Author Notes

Decadent Cookie! Buffalo Chip Cookies! A Texas-sized kid-pleasing cookie! This recipe was given to me by a friend when I had my second baby. It's chock full of all the things kids love -- chocolate chips, butterscotch or peanut butter chips, Rice Krispies, and coconut flakes to name a few. To top it off, each cookie is made from 1/4 cup cookie dough. Now that's a Texas-sized cookie!

If making without nuts, substitute an extra cup of Rice Krispies or Corn Flakes in place of the nuts.

This recipe is easily cut in half (making about 24 cookies) if you don't wish to make a big batch.