Buffalo Chip Cookies Recipe

Irene remembers her mother, Dorothy Cassidy Gayden, making these cookies when she was growing up in the 1940s and ’50s on the Sunnyslope Plantation in East Feliciana Parish, Louisiana. Irene always assumed that the recipe originated in Texas because “All we’ve got here is alligators and snakes. We don’t have buffalo in Louisiana!”
Buffalo Chip Cookies picture

Summary

CuisineCourse
Dish

Recipe Story

Whenever Irene made these cookies as an adult, people asked for the recipe, which she was glad to pass along. Irene claims that she was usually talking so fast, she forgot to add one instruction: “Mix by hand.” Irene hates to admit that she forgot that vital instruction on more than one occasion, and that, perhaps, after a few incidents, all her friends threw the recipe away.
Her friend Zeita Parker couldn’t wait to go home and make Irene’s Buffalo Chip Cookies for her children. She wanted any excuse to use the brand-new stand mixer (the latest model) her mother-in-law had given her as a gift. Back in the late 1960s, it was like the latest model iPhone, but for the kitchen. Irene was kind enough to share her recipe. Zeita proceeded to make the cookies as instructed, adding all the ingredients to the bowl of her fancy kitchen appliance. The dough was so dense and chunky that the mixer jumped right off the counter like a scene from The Twilight Zone. It was whirling around on the floor possessed, throwing cookie dough into every corner of the kitchen! Even though the mixing bowl broke, the incident was so funny that it has provided years of intense, tear-inducing belly laughs.
We will guide you safely through this recipe, but trust us when we tell you it’s time to mix by hand.

Ingredients

 All purpose flour4 Cup (16 tbs)
 Baking powder2 Teaspoon
 Baking soda2 Teaspoon
 Butter1 Cup (16 tbs)
 Vegetable shortening1 Cup (16 tbs)
 Light brown sugar1 box
 Granulated Sugar2 Cup (16 tbs)
 Eggs4 Large
 Vanilla extract2 Teaspoon
 Instant oats2 Cup (16 tbs), rolled
 Cornflakes2 Cup (16 tbs)
 Semi-­sweet chocolate chocolate chips package1
 Pecans1 Cup (16 tbs), chopped
 Buffalo

Directions

Makes about 3 dozen large cookies
Preheat the oven to 350°F. Line baking sheets with parchment paper (do not use nonstick cooking spray).

In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside. Place the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the eggs, one at a time. Add the vanilla. Add the flour mixture a little at a time, and blend until smooth. Remove the bowl from the stand. Mix by hand from this point forward. Use a spatula or wooden spoon to fold in the oats, cornflakes, chocolate chips, and pecans, if desired.

These cookies are gigantic. Use a tablespoon to drop 2 heaping spoonfuls of dough onto the baking sheet for each cookie, placing the cookies about 2 inches apart. Bake for 15 minutes, or until the cookies are lightly golden. Remove from the oven and cool for 5 minutes. Transfer to a wire rack to let cool completely.

sugar mommas nifty gadget: Use Wilton’s large cookie scoop to get that big ol’ cookie size!

sass it up: Try different add-ins according to your preferences. Remove inclusions you don’t like and toss in raisins, dried cranberries, coconut flakes, walnuts, butterscotch chips, peanut butter chips, or vanilla chips instead.

The recipe is excerpted from Sugar Sugar written by Kimberly “Momma” Reiner and Jenna Sanz-Agero. The recipe was originally submitted by Irene Mangum from Dorothy Cassidy Gayden’s recipe, East Feliciana Parish, Louisiana.
To learn more or to purchase the book, visit SugarSugarRecipes.com.

Chef

By on 31 Oct 2011
Sugar Sugar

 

Related Recipes

 

By Same Chef

More Recipes by Sugar Sugar »
 
Quantcast