| BRIAN'S BUFFALO COOKIES |
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Makes about 2-1/2 dozen cookies.1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick, melted, plus additional for greasing 1 cup granulated sugar 1 cup firmly packed brown sugar 2 tablespoons milk 1 teaspoon vanilla 2 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup rolled oats (quick or old-fashioned), uncooked 1 cup corn flakes, crushed to about 1/2 cup 1 cup semi-sweet chocolate chips 1/2 cup chopped pecans 1/2 cup flake coconut Heat oven to 350ºF. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. Combine 1 cup shortening, granulated sugar, brown sugar, milk and vanilla in large bowl. Beat at low speed of electric mixer until well blended. Add eggs; beat at medium speed until well blended. Combine flour, baking powder, baking soda and salt. Add gradually to shortening mixture at low speed. Stir in oats, corn flakes chocolate chips, nuts and coconut. Fill ice cream scoop that holds 1/4 cup with dough (or use 1/4 cup measuring cup. Level with knife. Drop 3 inches apart onto prepared baking sheets. Bake at 350ºF for 13 to 15 muinutes or until lightly browned around edges but still slightly soft in center. Do not overbake. Cool 3 minutes on baking sheets before removing to foil with wide, thin pancake turner to cool completely. |
