Potato Chip Cookies
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.
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.
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!
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
- 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
- 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