I've been wanting to try this recipe for Potato Chip Cookies, but have been so convinced no one else would like them that I always move on to something else. Finding a great recipe that I alone love is dangerous for me. But today, I felt like baking and had butterscotch chips and potato chips....so naturally I had to make these!
This recipe came from my Taste of Home Comfort Food Diet Cookbook. Now don't be confused....this isn't a low-cal, low-fat cookie (the first ingredient is an entire cup of Crisco). This cookie fits a diet only in the "all things in moderation" category (since one cookie has 125 calories).
Potato Chip Cookies
1 cup Butter-flavored shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups crushed potato chips
1 cup butterscotch chips
In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat in eggs. Combine flour and baking soda; gradually add to creamed mixture and mix well. Stir in potato chips and butterscotch chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Makes 4 dozen.
I creamed the shortening and sugars together using my Kitchen-Aid then added the eggs. After that was mixed well I poured all the flour and the baking soda in and mixed just until combined. I tossed in the butterscotch chips and mixed well and then added the potato chips last since they are fragile after all; but there is no way I'm mixing them in by hand. Mine only took 9 minutes and were just almost too crispy.
These are yummy! I might try using half Crisco, half real butter next time - but that would yield a flatter cookie and I like mine plump. I think that using a heavier chip (maybe a Ruffle type) might work better than my experiment with regular Lay's.
So if you find yourself with a rainy day and a bag of potato chips and butterscotch chips you might want to try these!
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