Description
These cookies were definitely in the top 3 of the cookies we made at our diner. We made them every day for 15 years. That’s a lot of Buffalo chips. This is one of those everything but the kitchen sink recipes that kids really love.
Ingredients
- 1 cup Butter, Softened
- 1 cup Vegetable Shortening
- 2 cups Brown Sugar
- 2 cups Granulated Sugar
- 4 Eggs
- 2 teaspoons Vanilla
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2 cups Oatmeal (not Instant)
- 2 cups Corn Flakes
- 4 cups All-purpose Flour
- 12 ounces, weight Chocolate Chips
- 1 cup Shredded Coconut
- 1 cup Chopped Pecans
Preparation
In the bowl of a stand mixer with the paddle attachment, cream butter and shortening together until smooth. Add sugars and beat until mixture is smooth and creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat until smooth and fluffy.
Now start adding the rest of the ingredients in the order listed and, after you add the flour, beat as little as possible, just enough to combine everything.
Now it’s time to decide how big a cookie you want. I use an ice cream scoop that holds 2 tablespoons of batter which makes about 6 dozen cookies. Place dough on an ungreased cookie sheet leaving about 2 inches between them. Bake at 350ºF for 13–15 minutes until they’re just starting to get brown. Using a spatula, put cookies on wire racks to cool.
