And so, Lyn, even though I never tire of looking at figs, this post is for you.
I was so intrigued by the name of this confection, Buffalo Chip Cookies, that I stepped away from the presidential debate on Tuesday night and opened my binder -- of recipes, that is! I figured I could simply watch the highlights later. (Talk about having your cookie and eating it too!)
These had enormous promise: pecans, chocolate chips, coconut, cornflakes and plenty of brown sugar. I visions of Momofuko Compost Cookies in my head: Could this recipe be the grandmother of those amazing treats?
The short answer is no. They're really quite good and they disappeared in just minutes as the ladies of Henry Street Settlement's Home Planning Workshop took a break from their knitting and sewing projects to indulge. But, like many things in life, the reality fell short of the anticipation.
Still, it's an interesting and easy recipe and something different than the standard chocolate chip and oatmeal cookies. (And it's getting the fig off the top post.)
Mix the wet ingredients and then add the dry ones. Later, fold in all the good stuff -- the chips, coconut, etc.
I used a small cookie scoop to make the cookies uniform. And to make the process quicker and easier.
This recipe makes A LOT of cookies. I halved it and still had almost 40 cookies. I still have no idea why these are called Buffalo Chip Cookies but a Google search turned up one explanation: it's a reference to their large size.