Buffalo Chip Cookies Recipe

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 cup (2 sticks) butter, at room temperature
• 1 cup vegetable shortening
• 1 (16-ounce) box light brown sugar
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups old-fashioned rolled oats (not instant)
• 2 cups cornflakes
• 1 (12-ounce) package semisweet chocolate chips
• 1 cup chopped pecans (optional)

1. Preheat the oven to 350u0b0F. Line baking sheets with parchment paper (do not use nonstick cooking spray).
2. 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.
3. 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.

allpurpose, baking powder, baking soda, butter, vegetable shortening, light brown sugar, sugar, eggs, vanilla, oldfashioned, cornflakes, chocolate chips, pecans

Taken from www.seriouseats.com/recipes/2011/12/buffalo-chip-cookies-kitchen-sink-cookie-recipe.html (may not work)