My husband, on the other hand, is a potato chip addict. The brand that he loves most is "Lay's" potato chips. If they're in plain sight, they're gone in no time at all.
Cook's Country Magazine arrived, I began to eagerly read through all the of the recipes. I paused at the Potato Chip Cookie recipe, and read the article, and it didn't tickle my visual taste buds. Potato chips? I then passed on to reading the rest of the recipes looking for something else to make. My husband spotted the recipe, and exclaimed that they sounded "terrific"!
Husband: "Yes!" "Please?"
How can I say no?
I had to buy baked potato chips, though. I don't buy them otherwise, because I don't like the way they taste. I mean, if I'm going to indulge in chips, I'm going to buy the real deal. I figured that Cook's Country had a reason for listing reduced-fat chips, so I added that ingredient to my shopping list. Cook's Country says, "It's a tough job, but somebody has to do it: We fearlessly ate many batches of cookies baked with potato chips of every sort. In the end, we preferred reduced-fat chips in this recipe. Because of the extra oil, the edges of cookies made with ordinary fried chips get too dark before the cookie is fully baked. Also, some testers detected a disagreeable fried taste in cookies that were made with fried potato chips. "
The ingredients listing also includes flour, confectioners sugar, granulated sugar, butter, egg, vanilla and pecans.
Bake at 350F for 10-13 minutes; cool and enjoy.
A printable recipe card is at the end of this post.
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