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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

BUFFALO CHIPS Recipe

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This recipe for BUFFALO CHIPS, by , is from Gordon and Laura in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Goos

Category:
Category:

Ingredients:  
Ingredients:  
1 cup margarine or butter
1 cup solid shortening
2 cups packed brown sugar
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups quick oats (uncooked)
4 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 cup coconut
1 cup chopped pecans
2 cups Rice Krispies
6 oz chocolate chips

Directions:
Directions:
Preheat oven to 350 degrees. In a large mixing bowl, cream margarine and shortening. Add sugars, eggs, and vanilla. Mix well. Stir in oats, flour, baking soda, and baking powder. When well blended, stir in coconut, pecans, Rice Krispies, and chocolate chips. When batter is thoroughly mixed, measure 1/4 cup batter for each cookie on a large ungreased baking sheet. Bake 10 to 12 minutes, or until edges are golden. For a crispier cookie, bake 12 to 15 minutes. Allow cookies to cool slightly on baking sheet before removing.

TIP: Substitute peanut butter or butterscotch chips if you prefer.

Number Of Servings:
Number Of Servings:
About 4 dozen

 

 

 

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