These cookies freeze well and are yummy as summer afternoon snacks.
Bluejay Buffalo Chip Cookies
1 c margarine
1 c shortening
2 c brown sugar
2 c granulated sugar
4 large eggs
2 t vanilla
4 c all purpose flour
2 t baking soda
2 t baking powder
1 t salt
2 c old fashioned oats (not instant)
2 c corn flake cereal
6 oz chocolate chips
1 c Flaked coconut
1 c nuts, chopped
Directions: Cream together margarine and shortening. Add in brown sugar and granulated sugar, until light and fluffy. Beat in eggs, one at a time, and vanilla, until fluffy. Sift together the flour, baking soda, salt and baking powder. Mix into creamed mixture, half at a time. Stir in oats, corn flakes, chips, coconut and pecans.
Drop 1/4 cup spoonful onto cookie sheet (about 6 to a cookie sheet) using an ice cream scoop, spacing well. (Yield: About 3 1/2 dozen 5-inch cookies) Or, drop by tablespoons for smaller, traditional sized cookies (about 5-6 dozen).
Bake in 350 degree oven. 15-18 minutes for large cookies, or 10-12 minutes for smaller cookies.
What is your favorite recipe to make with your kiddos?
Thanks for the recipe; these sound great and make me want to go bake a batch.
Thank you! I can't wait to make these treasures!
those look so good, will have to try them this weekend! Thanks for sharing, i know my 2 yr old will love to help 🙂
Lizz @ Yes, and So is My Heart says
Five inch cookies! Seriously! Awesome.