Potato Chip Cookies

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 42 cookies

Recipe photo

Potato chip cookies? No joke. Crushed potato chips add salt and crunch to these sweet little nuggets.

Potato Chip Cookies

star rating (5) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 42 cookies
Published: 01/01/2010

Ingredients

  • 1/2 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar, light or dark
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup rolled oats, traditional or quick
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 2/3 cups gently crushed potato chips
  • additional salt for sprinkling on top, optional

Directions

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the shortening, sugars, salt, baking powder, and vanilla.

3) Beat in the egg, then stir in the oats and flour, mixing till cohesive. The dough will be stiff.

4) Gently stir in the potato chips.

5) 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.

6) 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.

7) Remove the cookies from the oven, and cool right on the pan.

Yield: about 42 cookies.

Reviews

1
  • star rating 11/09/2014
  • kush16486 from KAF Community
  • I love these cookies! I've made them several times now and I like them better each time. I substitute just a couple tbsps of butter with the vegetable shortening and it makes a noticeable improvement in the flavour. Cape Cod Kettle cooked potato chips are sturdy enough to stand being beaten into the dough with the electric mixer. Don't skip the sea salt! I'm going to try dressing these up with a chocolate dip (chocolate covered potato chips?) for my Christmas cookies collection this year.
  • star rating 12/09/2013
  • Marie from Bend, OR
  • These were just so good! In addition to the potato chips, I added chocolate chips!! These cookies are so light and delicate and easily consumable!!
  • star rating 10/27/2013
  • enjhagen from KAF Community
  • I made these with kettle style barbecue chips...that's what I had, and I sprinkled them with a little salt, as suggested, before baking. I baked them for about 10 minutes. They came out great - soft with a sweet/salty taste. They were easy and quick to go together. I got 40 cookies out of the recipe. I am sending them off to my niece in the Navy ROTC program. She and her friends really appreciate home made!
  • star rating 03/18/2012
  • jaynefrances from KAF Community
  • Unusual and delicious! Made with the metric weight recipe, and Kettle Chips. Might be interesting to try with the Salt & Pepper, or Mesquite Barbecue flavors. I tried to stick to the suggested cookie size and the recipe made about 3-1/2 dozen.
  • star rating 10/29/2009
  • Michelle from Seattle,WA
  • Awesome!! Great combination of sweet and salty. Use the kettle chips. Great cookie. The recipe did only make about 2 dozen cookies.
1
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