It has taken me a while to get this recipe shared because I just got the recipe. It had nothing to do with how they tasted as they were as delicious as they look and were well received with the other Cafe Treats. Personally I love the looks of a nice "flat" cookie which this recipe made.
The recipe calls for nuts, but if you are familiar with the Cafe Treats, you know that we are a nut-free zone so Bakers Tom and Judy omitted them. I'm sure the nuts would have been a delicious addition, but the cookies still tasted great without them.
BUFFALO CHIP COOKIES
1 cup shortening
1 cup sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup quick oats
1 cup cornflakes
1/2 cup nuts
1 cup chocolate chips
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Set aside.
Beat the shortening, sugars, eggs, and vanilla until smooth.
Combine the flour, salt, baking powder, and baking soda.
Add the dry ingredients to the creamed mixed and stir til blended.
Add the oats, cornflakes, nuts, and chocolate chips, one at a time stirring each time until mixed up.
Using a tablespoon or tablespoon and a half scoop, scoop dough and place 2 inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes.
Cool on a wire rack.
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