My Cookie Tin: Potato Chip Cookies with Oats and Chocolate Chips

Since my Mad Men premiere party in March, I’ve had a lonely bag of Utz potato chips stashed in the corner of my pantry.

While tidying things up recently, I noticed the “guaranteed fresh until” date had passed more than a month earlier. It was time to use up these chips. Naturally, I decided to bake them into a cookie.

I wanted to pack these cookies with lots of potato chip flavor, but I also wanted them to be nice and chewy. I decided modifying a oatmeal cookie recipe would be the best way to go.

Instead of using all rolled oats, I used half rolled oats and half crushed potato chips. I ground the chips in a food processor until they were approximately the same size as the oats.

Because potato chips already have oil and salt in them, I backed off on the amount of butter and salt traditionally called for in this type of recipe. Chocolate chips were a necessary addition.

I was quite pleased with this recipe. The sweet and savory combination of the potato chips and chocolate chips go well together (naturally!) and the rolled oats provide the chew and texture I was looking for.

This recipe makes 36 cookies.


  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups (6 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups rolled old-fashioned oats
  • 1 1/2 cups crushed potato chips (about 4 1/2 cups whole chips)
  • 1 heaping cup semi-sweet chocolate chips

Step 1. Cream together the butter and sugars, beating on medium speed for at least 1 minute. (This photo taken after I added the eggs to the bowl.)



Step 2. Add the eggs and vanilla and beat for at least 2 more minutes, until the mixture has lightened.

Step 3. Whisk together the flour, baking soda and salt and incorporate into the creamed mixture until just combined.

Step 4. Add the potato chips, oats and chocolate chips and stir in until well integrated.




Step 5. Divide the dough into rounded tablespoonfuls and place onto parchment-lined cookie sheets. Chill the cookie dough for at least 30 minutes before baking. While to cookies are chilling, preheat the oven to 375 degrees F.

Step 6. Bake for 10 to 12 minutes, or until the edges of the cookies have begun to brown. Let cool on their sheets for 5 minutes, then transfer to a wire rack to cool completely.

  • Dan

    These I want to try!

Powered by WordPress | Deadline Theme : An AWESEM design