111 Buffalo Chip Cookies for Pioneer Day
"Mighty tasty, ma'am."
"Why, thank you, young feller. And how about you, little missy? Would you like a buffalo chip cookie? Way better than a cow pie, if'n I do say so myself."
"Don't mind if I do, pretty lady. Thank you kindly."

I made 111 buffalo chip cookies for my son's pioneer day celebration. The cookies were good although I must confess that the afore mentioned conversation happened more like this.
"We're starving. Can we have a cookie?"
"Sure."
"What kind are they?"
"Buffalo Chip Cookies."
"You mean as in buffalo poop?"
"Yeah."
"Eeeewww. Do you have any apples? We'll even take a banana."

Actually the kids and adults really liked them. Here is the recipe for a "sure-fire, humdinger" of a dessert for a large crowd.
Buffalo Chip Cookies
1 cup butter or margarine
1 cup solid vegetable shortening (Crisco)
1 one-pound brown sugar
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups oatmeal (uncooked)
1 (10-ounce) package chocolate chips
1 cup chopped pecans*
2 cups Rice Krispies cereal
1 cup flaked coconut*
Preheat oven to 350 degrees. In a very large bowl, cream butter, shortening, brown sugar and granulated sugar. Add eggs and vanilla. Sift flour, baking powder, baking soda, and salt. Add to butter mixture. Add outmeal, chocolate chips, pecans, Rice Krispies, and coconut. Use a large measuring spoon or scoop (approximately 1/4 cup) and place dough on ungreased cookie sheet. Bake for 12 minutes at 350 degrees. Let cool for 3 minutes before removing to cooling rack.
**For the students I omitted the nuts and coconut due to food allergies. I then added about 1/2 cup additional Rice Krispies and 1/2 cup flour. Makes about 72 - 80 cookies depending upon the size. (You can easily cut the recipe in half for family-sized proportions.)
"Why, thank you, young feller. And how about you, little missy? Would you like a buffalo chip cookie? Way better than a cow pie, if'n I do say so myself."
"Don't mind if I do, pretty lady. Thank you kindly."

I made 111 buffalo chip cookies for my son's pioneer day celebration. The cookies were good although I must confess that the afore mentioned conversation happened more like this.
"We're starving. Can we have a cookie?"
"Sure."
"What kind are they?"
"Buffalo Chip Cookies."
"You mean as in buffalo poop?"
"Yeah."
"Eeeewww. Do you have any apples? We'll even take a banana."

Actually the kids and adults really liked them. Here is the recipe for a "sure-fire, humdinger" of a dessert for a large crowd.
Buffalo Chip Cookies
1 cup butter or margarine
1 cup solid vegetable shortening (Crisco)
1 one-pound brown sugar
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups oatmeal (uncooked)
1 (10-ounce) package chocolate chips
1 cup chopped pecans*
2 cups Rice Krispies cereal
1 cup flaked coconut*
Preheat oven to 350 degrees. In a very large bowl, cream butter, shortening, brown sugar and granulated sugar. Add eggs and vanilla. Sift flour, baking powder, baking soda, and salt. Add to butter mixture. Add outmeal, chocolate chips, pecans, Rice Krispies, and coconut. Use a large measuring spoon or scoop (approximately 1/4 cup) and place dough on ungreased cookie sheet. Bake for 12 minutes at 350 degrees. Let cool for 3 minutes before removing to cooling rack.
**For the students I omitted the nuts and coconut due to food allergies. I then added about 1/2 cup additional Rice Krispies and 1/2 cup flour. Makes about 72 - 80 cookies depending upon the size. (You can easily cut the recipe in half for family-sized proportions.)





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