When these cookies starting baking in my house growing up, we knew Christmas was almost here. They were always a special treat saved for the holidays - most likely due to the quick prep and cooking, it takes no time at all to have them ready for guests or to place in a goodie bag as a gift.
I love how each bite is a little salty and a little sweet, with the crunchy chips and the soft cookie. I don't know what recipe my family used, but I found this one from King Arthur Flour (KAF) and actually like it better since it includes oats - one of my favorites! If you're not fond oats, feel free to use two cups of flour instead. Since it's the holidays, try spicing it up with flavored potato chips or adding something a little extra to the cookie dough. I think a combination of adding orange zest and using lime potato chips would taste great!
Potato Chip Cookies
1 stick of butter (room temperature)
1/2 cup turbinado
1/2 cup brown sugar
1/2 tsp kosher salt
1 tsp baking powder
1 tsp vanilla
1 large egg (room temperature)
1 cup rolled oats
1 cup KAF organic all-purpose flour
1 cup broken plain potato chips
Preheat the oven to 350*F. Prepare a cookie sheet by greasing it with butter or line with parchment paper.
In a mixing bowl, cream together the ingredients of butter through vanilla. Next, add one at a time the ingredients (in order) of egg through flour, and mix until just combined.
In a small bowl, coarsely crush the potato chips (or use crumbs from any bags in the cupboard). Roll the dough into a ball no bigger than a golf ball and press into the broken potato chips.
Place on the cookie sheet and bake for 15-18 min.
Remove to a cooling rack immediately - then enjoy!
~Yields 18 cookies.
~Adapted from The King Arthur Flour Cookie Companion, Copyright 2004