Potato Chip Cookies
Makes about 3 dozen.
I've been wanting to try these for a while now. And they were good! Really soft, and a yummy combination of salty and sweet. Recent barbeque? This is a great way to use up leftover potato chips!
Source: King Arthur Flour
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 350°F. 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" space around each cookie.
Bake the cookies for 7-8 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 10-12 minutes, till light golden brown.
Remove the cookies from the oven, and cool right on the pan.