Buffalo Chip Cookies Recipe - Allrecipes.com
Buffalo Chip Cookies Recipe

Buffalo Chip Cookies

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"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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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  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 More Reviews

Most Helpful Positive Review
Feb 21, 2008

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.

Most Helpful Critical Review
Oct 10, 2008

insane amounts of sugar. over 500 calories for one cookie!


42 Ratings

Nov 05, 2007

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.

Feb 07, 2011

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.

Dec 31, 2003

I have made this recipe many times over the past year and it always scores 11 on a scale of l0. It is wonderful to take to 'new' mothers who don't have time to eat because the cookies are so nutritious. I have also frozen them in packs of ten and just take along a pack if I have to take something along. Delicious and nutritious!

Sep 23, 2005

The name fascinated me and I had to try them. Our customers loved them. They made big pretty cookies that had a unique taste and texture. They were very light and crisp on the outside, and dense, sticky and chewy on the inside. The chocolate chips and raisins were great together. We added a sign on the cookies that said "No actual buffalo were harmed in the making of this cookie," and we got some laughs. Thanks, Dawn.

Jun 09, 2011

These turned out really good. I only made half a batch and I still got just over 5 dozen cookies. I made a couple minor adjustments: I used softened butter rather than melted margarine, a little less brown sugar (I didn't pack it in the measuring cup), corn flakes instead of raisin bran, and I switched the measurements for the raisins and the chocolate chips (for half a batch, I used 1/2 cup raisins and 1 cup choc. chips.) I also upped the oats and cornflakes by about 1/2 cup each. Oh, and I used pecans instead of walnuts, since I'm allergic to walnuts. I think these would be good with other dried fruit and perhaps some spices like cinnamon as well.

Jul 06, 2010

Good way to use up raisin bran, but I did customize to lower sugar and fat--a little. They turned out really great and picky 10 year old, who can't stand raisins or raisin bran, loves them. I cut sugar by 1-1/2 cups by using 1 c brown, and 1 c white, and 1/2 cup agave syrup; I cut fat a teeny bit by using 1/2 c butter, 1 c butter flavored shortening, and--lacking applesauce--using 1/2 c pureed pumpkin (really!). I reduced flour to 3-1/2 cups and added an extra cup of raisin bran. And finally, fearing pumpkin taste, added 3 T baking cocoa.


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  • Calories
  • 514 kcal
  • 26%
  • Carbohydrates
  • 75.6 g
  • 24%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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