There's a little coffee shop on UNC's campus that I frequently stop in before a night of studying at the library. For as long as I can remember I have had an extreme aversion to the library, so I always reward myself for going with a frozen drink or cookie (or both). I avoided the library for the first two months of school, but then my class schedule caught up with me and doing work at my desk just wasn't cutting it. As you can imagine, this cookie/frappuccino habit is not so good when going multiple nights per week.

In the five days leading up to Thanksgiving break I worked on a group project a total of 30 hours. 30 hours! And that is on top of my full class schedule and all other homework. What in the world are these teachers thinking? Anyway, I became a frequent coffee shop visitor to get my cookie and caffeine fix before work time. I've seen the shop's buffalo chip cookie a few times, but had never actually tried it. I think theirs is pretty similar to this one: coconut, chocolate chips, pecans, oats. Lots of ingredients but so worth it. My week of studying left me wanting to make a batch of these at home (that didn't cost me $2 a cookie), so after some research this is the recipe I decided on.

I never read through entire recipes as much as I should. Therefore, when I started putting the ingredients into the bowl to make these cookies I had no idea the GIANT batch of dough it made. Not only did it deplete my ingredient stash, it also broke my spatula. It's a good thing they turned out so well. I do think there are probably great buffalo chip recipes that aren't so ingredient-heavy, but these are great. I just need to remember to cut the recipe in half next time, for my spatula's sake.

Buffalo Chip Cookies
Recipe from CD Kitchen

1 cup margarine or butter
1 cup shortening
1 box dark brown sugar
4 eggs
2 cups white granulate sugar
2 teaspoons vanilla extract
4 cups plain flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups oatmeal
1 (6-ounce) package of chocolate chips
1 cup chopped pecan or walnuts
2 cups Rice Krispies cereal
1 cup coconut (optional) *I used it

In a very large bowl, cream butter and shortening. Add brown sugar, eggs, white sugar and vanilla. Sift and add flour, baking powder and baking soda. Add oatmeal, then stir in the chocolate chips, nuts, Rice Krispies and coconut. Use a large measuring spoon (approximately 1/4 cup) for batter per cookie. Put on an ungreased cookie sheet (9 cookies to 1 sheet). Bake for about 12 to 15 minutes at 350 degrees.

Let cool 3 minutes before removing from baking sheet.


Anonymous said... @ June 3, 2013 at 6:09 AM

i am a man just how big will the cookies get????

Anonymous said... @ June 10, 2013 at 12:09 PM

can you freeze the cookie doe?
buffolo chip cookie

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Unknown said... @ November 30, 2021 at 4:49 PM

You can also use harvest crunch instead of rice crispies

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