Title: Buffalo Chip Cookies
Categories: Cookie
Yield: 27 Cookies

4	c	Flour
2	ts	Double acting baking powder
2	ts	Baking soda
1	ts	Salt
2	c	Unsalted butter, melted
2	c	Sugar
2	c	Packed light brown sugar
4	l	Eggs
2	ts	Vanilla
2	c	Old-fashioned rolled oats
2	c	Corn flakes
2	c	Semi-sweet chocolate chips
1	c	Pecan halves, chopped
1	c	Shredded coconut

Preheat oven to 350 degrees. Lightly butter 2 baking sheets. In a medium bowl sift together the flour, baking soda, and salt. In a large bowl gradually beat sugars into melted butter, at low speed, for 2 to 3 minutes, until completely combined and creamy. Beat in the eggs and vanilla. Using a wooden spoon, stir in the flour mixture. Add the rolled oats, corn flakes, chocolate chips, pecans, and coconut and stir until well combined. Using a 1/3 c measuring cup or ice cream scoop with a 1/3 c capacity, measure the dough and drop 3 scoops onto each of the prepared baking sheets leaving about 3 inches between cookies. Bake at 20-25 minutes until lightly browned around the edges but still slightly soft in the center. Cool the cookies 3 to 5 minutes on their pans before transferring to wire racks to finish cooling.

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