Buffalo Chip Cookies

Buffalo Chip Cookies

32 Reviews 2 Pics
Dawn R. Scott
Recipe by  Dawn R. Scott

“My mom made these cookies when I was growing up. They're called Buffalo Chip Cookies because of their big size. I hope you enjoy them as much as I have.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the margarine, sugars, eggs and vanilla. Stir in the flour baking soda, baking powder, raisin bran, oats, raisins, coconut, chopped nuts and chocolate chips. Mix until well combined. Drop large tablespoon sized scoops onto a baking sheet. Bake until golden approximately 10 minutes.

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Reviews (32)

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Dawn Raegene Mendenhall Scott

Dawn Raegene Mendenhall Scott

Just wanted to add that I changed some things from last time (todays date is February 21st 2008): Combine the margarine, sugars, eggs, vanilla, raisin bran and oats till mixed, it will come out slightly runny mixture. then I added in the chocolate chips, raisins, coconut and nuts (everything except the dry ingredients (except for the oats that were added previously)) this allows a quicker mix and less elbow grease. I also refrigerated them over night then rolled them into golf ball size balls then baked them. One friend suggested Crasins would be a nice touch. Over the years when I have made these cookies I have always gotten rave reviews. Several times they were even requested to be made. Thay are good and our boys even ask for them over the other cookies I have made. What makes this recipe unique from others is that you can change it to what you like. I have added peanutbutter chips in and butterscotch chips as well. My mom even added dates to hers before while we were growing up. This recipe has been passed down through our generations so I hope it will become a keepsake for your family as it has become for ours. Enjoy.

Lindsay Genereux

Lindsay Genereux

I've always loved this recipe, it makes the best cookies. I'm not a big raisin person so instead of raisin bran and raisins I use 2 cups of cornflakes and a 12oz bag of chocolate chips. The cookies come out soft and so chewy. I bake them for about 7 or 8 minutes.



This is a very super duper big good cookies. I like it, don't care if one of the reviewer complaints about the calories. I use molasses to replace the brown sugar and only use 1/2 of white sugar called in the recipe. (I halved the recipe so for me it was 1/2cup). I make mine extra large, 10cm in diameter (view photo). Thanks for sharing, will definitely make again.

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Amount Per Serving (24 total)

  • Calories
  • 514 cal
  • 26%
  • Fat
  • 22.7 g
  • 35%
  • Carbs
  • 75.6 g
  • 24%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 379 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Stephen's Chocolate Chip Cookies


next recipe:

Ally's Chocolate Chip Cookies