Potato Chip Cookies

Name: Potato Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 40
Ingredients: 1/2 cup (92g) vegetable shortening; 1/2 cup (99g) granulated sugar; 1/2 cup (106g) light brown sugar or dark brown sugar, packed; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1 large egg; 1 cup (89g) rolled oats, old-fashioned or quick-cooking; 1 cup (120g) All purpose flour; 1 2/3 cups (78g) gently crushed potato chips; additional salt, for sprinkling on top, optional

by Denise's Test Kitchen

40 Cookies

22 min

I ran across a recipe that stopped me in my tracks, so to speak. I had never even thought about making cookies with potato chips in them. But, every Sunday without fail, King Arthur Baking Company sends me an email and this was their featured recipe.

Potato Chips in cookies????

I clicked on the cookie to see all of the ingredients. It looked pretty good, I just couldn't imagine what these cookies would taste like. I looked at the recipe and then moved on.

Take a look at these ingredients

Later that afternoon, I clicked on the recipe again and decided I just had to know what the Potato Chip Cookie tasted like. I just couldn't get this recipe out of my mine. Look above at all the great ingredients that goes into this cookie. I just had to know!

Getting ready to add those chips

I got all the ingredients together, went to the store and grabbed a bag of Ruffles Originals and went to work putting it all together. They smelled great when they were baking. I took them out to cool and my husband asked me if he could have one. I told him he could but that he probably wouldn't like them.

To his surprise and mine, he liked them. They are the prefect amounts of sweet and salty. I am pasting the link to this recipe because everyone should at least try this once. https://www.kingarthurbaking.com/recipes/potato-chip-cookies-recipe?

Try them and let me know how you like them....I think you will be surprised!!

Potato Chip Cookies

You can do it! Saved to your recipes

Recipe details

Yield 40 Cookies
Time spent: Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1/2 cup (92g) vegetable shortening
1/2 cup (99g) granulated sugar
1/2 cup (106g) light brown sugar or dark brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
1 cup (89g) rolled oats, old-fashioned or quick-cooking
1 cup (120g) All purpose flour
1 2/3 cups (78g) gently crushed potato chips
additional salt, for sprinkling on top, optional

Instructions

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the shortening, sugars, salt, baking powder, and vanilla.
Beat in the egg, then stir in the oats and flour, mixing till cohesive. The dough will be stiff.
Gently stir in the potato chips.
Drop the dough in chestnut-sized pieces (about 1 level tablespoon) onto the prepared baking sheets, leaving about 1 1/2" space around each cookie.
Bake the cookies for 12 minutes, until they're barely beginning to brown. This will yield a cookie that's crunchy on the outside, and softer within. For a cookie that's crunchy/hard all the way through, bake for 14 to 15 minutes, till light golden brown.
Remove the cookies from the oven, and cool right on the pan.
Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage

Comments

Dstrand48 on Apr 18, 2022

Good thing you included the link above as only 1/2 of baking instructions are showing in yours. My mom made these when I was a small child but lost the recipe long ago so I am now happy to be able to share with my own children & grandkids. Thanks for sharing !!!

1 Reply
- Denise's Test Kitchen on Apr 18, 2022
  
  I’ll definitely fix that today. Thanks for letting me know. Let me know what you think about these cookies if you try them!
  
  Denise
  
  Like
Cso51108026 on Apr 19, 2022

I have an almost identical recipe I saved from a Women's World magazine YEARS ago - came across it just last winter, and it became EVERYONE's favorite Christmas cookie this year (the WW version also had chocolate chips and toffee "Bit o' Brickle" chips; I made one version with both chips and one version with chocolate covered Heath chips, and no one fussed! ZERO leftovers - they were lacy and wonderful, with the brown sugar and that oatmeal! A crazy combination but does it ever work!! :) And you are right - it is a very stiff dough; I was very grateful for my stand mixer! Blessings!!!

1 Reply
- Denise's Test Kitchen on Apr 19, 2022
  
  Wow...I need to try a few of your versions of this cookie! Thanks so much for sharing!
  
  Denise
  
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