It is almost spring break. I am starting to see the muddy earth beneath my snow piles. There is an endless stream of dirt coming into my kitchen from the outside world. The sun is warm on my back, and the sky is a pale blue. The birds are singing and the children are yelling. It has to be spring right?
Today is the last Sunday of getting things ready. You know, making sure lunches are made and homework is done. All instructions given out for the week, and making sure we have our days sorted. Four more days of work and vacation starts. We have been counting the days since Christmas break ended 96 days ago. I’m serious. We have been counting.
So here is a sweet way to end y0ur day or start your week. Potato Chip cookies. Yes, I know, it’s different. I am on endless quest for quick and unique recipes and this one was perfect to fill a Sunday afternoon. I found this recipe in the Taste of Home “Recipes Across America” cookbook. The cookbook is divided by regions of the United States and has favorite local recipes from all over. Evidently the potato chip cookies is quite popular in the northeast region of the United States.
The butterscotch chips and the potato chips in this cookie really compliment each other. There is the salty/sweet element I love. The cookies are crispy and crunchy around the edges and soft and delicious in the middle. The recipe called for butter flavored shortening. I used butter and I think it made them a bit darker and tad crispier. It definitely doesn’t take away from the flavor of the cookie.
Enjoy!
Potato Chip Cookies
1 cup butter flavored shortening or butter
3/4 cup sugar
3/4 brown sugar, packed
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups crushed potato chips
1 cup butterscotch chips
1 In a large bowl cream the butter and sugars together until light and fluffy.
2. Add eggs, one at a time to the creamed butter and sugars.
3. In small bowl combine the flour and baking soda.
4. Slowly add the flour mix to the butter mix and beat on low until incorporated.
5. Fold in the potato chips and butterscotch chips.
6. Place tablespoon size drops onto a parchment lined cookie sheet. Make sure the cookies are at least 2-inches apart. They spread a lot.
7. Bake at 375 for 12 minutes.
8. Cool on pan for a few minutes before removing them.
No comments:
Post a Comment