The best way to a perfect cookie is to bake them on one sheet at a time, using the middle rack in your oven. Always check them at the minimum time given because one extra minute can turn your moist, chewy cookie into a burned crunchy mess. Make sure that there is at least 2 inches between each of your cookies to allow them to bake properly.
This cookie recipe will make good use of those tiny pieces at the bottom of your potato chip bag. Crinkled or straight, your leftover potato chips can be mixed into a terrific-tasting cookie. Potato chip cookies have an outstanding flavor. They are not what would be considered among your “classic favorite cookies”, but they are unique and delicious enough to become among your “modern favorite cookies.”
Having guests over for lunch or dinner? These cookies will make the perfect dessert, served with a glass of lemonade, or iced tea, and yes, they are good with milk and even better when served with ice cream.
You can start baking these treats by preheating your oven to 350 degrees; then add the following ingredients:
1 cup shortening or 1 cup melted stick butter/margarine
1 cup brown sugar
1 cup white sugar
2 cups white flour
½ tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
2 cups slightly crushed classic or sweet potato chips
1 cup chopped walnuts or pecans
Cream the shortening and sugars together. Add the eggs and vanilla, beating well in your cookie mixture. Add flour, salt and baking soda; stir until well blended. Lastly, mix in your potato chips and nuts. Drop spoonfuls of cookie dough onto ungreased cookie pan, and bake for 10 to 12 minutes until lightly browned. When removing cookies from over, let them rest about one minute before placing them on a rack to cool.
These cookies will keep especially well when stored in a tightly covered plastic container.