Coconut Buffalo Chip Cookies Recipes

COCONUT CHIP COOKIES

Steps:

• Line baking sheets with parchment paper or nonstick baking mats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated.
• In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine.
• Using a 1 3/4 inch (1 1/2 tablespoons) ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart. Transfer baking sheet to refrigerator; chill for 30 minutes. Using the flat bottom of a floured drinking glass, flatten dough slightly.
• Preheat oven to 350 degrees.
• Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

BUFFALO CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees.
• This makes a lot of dough, so I use my Kitchen Aid stand mixer and paddle attachment. It handles all the ingredients really well. You can also use a large mixing bowl and electric mixer, but definitely stir in all the add-ins and use a large enough bowl to hold everything.
• Cream the butter and shortening, then add both sugars, the eggs, and vanilla. Beat at medium speed until well combined. Combine flour, baking powder, and baking soda in a separate bowl, then add into the butter mixture and mix well.
• Stir in the nuts, chocolate chips, coconut, Corn Flakes, and/or any other add-ins you like. Butterscotch chips, raisins, Craisins, sliced almonds, Rice Krispies cereal, pretzels...whatever you have on hand and love!
• Use a 1/4 measuring cup to scoop out the cookie dough, and place on a baking sheet lined with parchment paper or a silicone baking mat. You could also use a large cookie scoop or ice cream scoop about the same size. For smaller cookies, use a cookie scoop to form your cookies, then alter the baking time by a few minutes.
• Place cookie sheets in the oven, and bake 10-12 minutes, or slightly longer for a crispier cookie. Let sit on the cookie sheet for a few minutes before moving to cool completely on wire racks. Store in airtight containers for 3-5 days on the counter, and about a week in the refrigerator.

CHOCOCONUT CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT CHIP COOKIES

Steps:

• In a large bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in the coconut, chips and nuts. Roll into 1-in. balls. Place on lightly greased baking sheets. , Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes; remove to a wire rack to cool completely.

COCONUT BUFFALO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, cocoa powder, baking powder, and baking soda together in a bowl.
• Beat coconut oil, brown sugar, and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut, and raisins into the batter.
• Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the pans for 10 minutes before removing to cool completely on a wire rack.

THE $250 COOKIE RECIPE

Steps:

• Heat oven to 375 degrees.
• Cream together butter and both sugars. Stir in eggs and vanilla.
• Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
• Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or nonstick baking mats
• Beat sugar and coconut oil together until light and fluffy. Mix in egg and vanilla.
• Whisk flour, baking powder, and salt together in a medium bowl. Mix into the oil and sugar mixture. Stir in chocolate chips and coconut flakes.
• Drop cookie dough by the tablespoon onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
• Bake in the preheated oven until the cookies have turned slightly brown and are set, 12 to 15 minutes.

BUFFALO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the margarine, sugars, eggs and vanilla. Stir in the flour baking soda, baking powder, raisin bran, oats, raisins, coconut, chopped nuts and chocolate chips. Mix until well combined.
• Drop large tablespoon sized scoops onto a baking sheet. Bake until golden approximately 10 minutes.

BUFFALO CHIP COOKIES

Steps:

• Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
• Add eggs, one at a time, beating after each addition.
• Add vanilla, mixing well.
• Combine flour, baking powder, and baking soda; gradually add oats and remaining ingredients.
• Stirring well after each addition.
• Drop dough by tablespoonfuls 2 inches apart, onto ungreased baking sheets.
• Bake at 350° for 10 minutes or until lightly browned.
• Remove cookies to wire racks to cool.
• Cookies may be frozen in airtight containers up to 3 months.