• Cooking Time: 10 to 12
  • Servings:
  • Preparation Time:


In my quest for the perfect cookie I found this recipe in our local newspaper. The texture of this cookie, moist from the coconut, slightly sweet from the chocolate chips and a bit of a crunch from the Rice Krispies, makes it a multi-purpose snack for anytime of day. Give it a try, see if you don't become a Buffalo Chip addict too.


  • 1 cup butter
  • 1 cup solid shortening
  • 2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups quick oats, uncooked
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 cup coconut
  • 1 cup chopped pecans
  • 2 cups Rice Krispies
  • 6 ounces chocolate chips


  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream butter and shortening. Add sugar, eggs and vanilla.
  • Mix well.
  • Stir in oats, flour, baking soda and baking powder.
  • When well blended, stir in coconut, pecans, Rice Krispies and chocolate chips.
  • When batter is thoroughly mixed, measure 1/4 cup batter for each cookie on a large, ungreased baking sheet.
  • Bake 10-12 minutes or until edges are golden.
  • For a crispier cookie, bake 12-15 minutes.
  • Allow cookie to cool slightly on baking sheet before removing.

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