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