Buffalo Chip Cookies

1. Preheat oven to 350ºF (325ºF convection).
2. Cream butter with brown and white sugars in an electric mixer until light and fluffy. Add eggs, one at a time until incorporated. Add vanilla and mix well.
3. Sift flour with baking soda, powder and salt in a medium bowl. Whisk mixture to make sure all ingredients are evenly incorporated.
4. With mixer at lowest speed, add flour gradually. Mix just until all flour is incorporated.
5. In another very large bowl, mix cereal, oatmeal, chocolate chips, pecans and coconut together. Add butter/sugar mixture. Mix the dough thoroughly, using your best tools: clean hands!
6. Using a scoop (2 tablespoons or more), scoop cookie dough and place on an ungreased cookie sheet, 2″ apart. Bake at 350ºF for 14 minutes, or until cookies are light brown on the edges. Remove from the oven and let cool on the cookie sheet. If cooking in a convection oven, cook at 325ºF for 12 minutes, two cookie sheets at a time.

Yields 6 dozen 3 1/2″ cookies. This makes a lot of cookie dough. You can halve the recipe if needed.

You can freeze these cookies! My favorite way to eat them is right out of the freezer.