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.

Lyons Family Cookbook