A good use for crushed potato chips--Crispy Chip Cookies

Crispy Chip Cookies
The King Arthur Flour Cookie Companion Copyright 2004

1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 large egg
1 cup rolled oats
1 cup (4 1/2 ounces) unbleached all-purpose flour
1 cup gently crushed plain salted potato chips


Preheat oven to 350 F. Lightly grease (or line with parchment paper) two baking sheets.

In a medium bowl, cream together the shortening, sugars, salt, baking powder and vanilla. Beat in the egg, then stir in the oats and flour, mixing until well combined. Gently fold in the potato chips. The dough will be stiff.

Drop the dough by the tablespoonful onto the baking sheets. Bake for 15 minutes, or until the cookies begin to brown around the edges. Remove the cookies from the oven and transfer to a cooling rack. Makes 24 cookies
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I was looking for something fast and something simple (i.e. something that could be made with ingredients on hand). I saw this recipe and recalled that we had a partially full bag of chips that was badly abused somewhere along the way and was already 'gently crushed'. I wasn't expecting much but I ate about three of these right away. They were pleasant - not outrageous but a nice simple cookie that you can whip up with one bowl and a wooden spoon.

I got my grocery bill down a bit which makes me happy. The key really is planning. I'm getting back to using coupons the ads a bit more than I have been. I'm making a sacrifice here and there too (buying a brand on sale rather than my preferred brand).

Blast From The Past: Ruth Wakefield’s Chocolate Chip Cookie Bars from June 2007. These are from this cookbook also and they're awesome! I made them with Christmas Kissables for Christmas and they were one of the my favorites.

Question of the Day: Have you ever had cookies with potato chips in them?