Brian’s Buffalo Cookies

This delicious cookie recipe combines coconut, corn flakes, rolled oats, pecans, and chocolate chips for a true flavor sensation that will stand out at a bake sale or potluck. Brian’s Buffalo Cookies are a totally unique bite that you will crave once you try them. 

Brian’s Buffalo Cookies

3 from 56 votes
Recipe by Add Recipes


Prep time


Cooking time




  • 1 cup Butter Flavor CRISCO Shortening melted, plus additional for greasing

  • 1 cup granulated sugar

  • 1 cup firmly packed brown sugar

  • 2 tablespoons milk

  • 1 teaspoon vanilla

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup rolled oats (quick or old-fashioned), uncooked

  • 1 cup corn flakes, crushed to about 1/2 cup

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup chopped pecans

  • 1/2 cup flake coconut


  • Heat oven to 350°F. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.
  • Combine 1 cup shortening, granulated sugar, brown sugar, milk and vanilla in large bowl. Beat at low speed of electric mixer until well blended. Add eggs; beat at medium speed until well blended.
  • Combine flour, baking powder, baking soda and salt. Add gradually to shortening mixture at low speed. Stir in oats, corn flakes chocolate chips, nuts and coconut.
  • Fill ice cream scoop that holds 1/4 cup with dough (or use 1/4 cup measuring cup. Level with knife. Drop 3 inches apart onto prepared baking sheets.
  • Bake at 350°F for 13 to 15 muinutes or until lightly browned around edges but still slightly soft in center. Do not overbake. Cool 3 minutes on baking sheets before removing to foil with wide, thin pancake turner to cool completely.

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