Potato Chip Cookies
- Yield 3 1/2 dozen
Potato chip cookies? No joke. Crushed potato chips add salt and crunch to these sweet little nuggets.
- 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
- Preheat the oven to 350F. 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-inch 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.