Crunchy Buffalo Chip & Nut Cookies

Buffalo chip cookies got their cheeky name from a cattle-ranch joke, the cookies are big, lumpy, and brown like (well) you can guess. Don’t let the name turn you off though, this is one of those everything-but-the-kitchen-sink cookies that hits every texture note in a single bite.

The corn flakes are the secret. Most cookie recipes stop at oats and chocolate chips, but the corn flakes folded in last add an audible crunch that survives the bake. They keep their snap because they don’t absorb much moisture from the dough.

Oats, chocolate chips, and nuts round out the textural party. Pecans or walnuts both work; toast them first for noticeably better flavor.

Don’t overmix once the corn flakes go in. They’re the one ingredient that bruises easily, and stirring too vigorously turns them to dust. Fold gently with a spatula until just incorporated.

Use a generous tablespoon scoop and don’t flatten the dough balls. These cookies should be tall and craggy, not thin and crisp.

Pro Tips

• Use both granulated and brown sugar as written. The brown sugar gives the chew, the white sugar gives the crisp.
• Pull cookies from the oven when the edges are set but the centers still look slightly underdone. They firm up on the pan.
• Cool 5 minutes on the sheet before transferring to a rack. Hot cookies break apart.
• Store in an airtight container with a slice of bread to keep them soft, or leave them open if you want them crunchier.

Variations

• Swap corn flakes for Rice Krispies for a different crunch.
• Add 1 cup shredded coconut for tropical notes.
• Use butterscotch chips alongside the chocolate for a flavor combination.