Buffalo Cookies

• 1 c. Crisco, melted
• 1 c. sugar
• 1 c. packed brown sugar
• 2 Tbsp. milk
• 1 tsp. vanilla
• 2 eggs
• 2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 c. oats (quick or old fashioned), uncooked
• 1 c. cornflakes, crushed to 1/2 c.
• 1 c. semi-sweet chocolate chips
• 1/2 c. chopped pecans
• 1/2 c. flaked coconut

1. Preheat oven to 350u0b0.
2. Grease cookie sheet. Combine Crisco, sugar, brown sugar, milk and vanilla in a large bowl. Beat at low speed until blended.
3. Add eggs and beat at medium speed until blended. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed.
4. Stir in oats, cornflakes, chocolate chips, nuts and coconut.
5. Using a 1/4 cup measuring cup, which is filled and leveled off with a knife, drop mixture onto cookie sheet 3-inches apart.
6. Bake for 13 to 15 minutes or until lightly browned around the edges but still slightly soft in the center. Cool 3 minutes on cookie sheet before removing to rack with a wide, thin pancake turner.
7. Makes 2 to 2 1/2 dozen cookies.

crisco, sugar, brown sugar, milk, vanilla, eggs, flour, baking powder, salt, baking soda, oats, cornflakes, semisweet chocolate chips, pecans, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676032 (may not work)