Crispy Potato Chip Cookies

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Potato Chip Cookies

An obvious ingredient in potato chip cookies is .... You’ve guessed it! Potato chips. Just imagining the crisp, salty chips against the sweet cookies makes my mouth water and my mind come to a halt. Let’s start baking with these ingredients:

Unsalted butter, softened	½ cup or 1 stick
Granulated sugar	½ cup
Brown sugar	½ cup
Salt	½ tsp
Baking powder	1 tsp
Vanilla extract	1 tsp
Egg yolk	1 large
All purpose rolled oats	1 cup
All purpose flour	1 cup
Plain salted potato chips, gently crushed	1 cup

Preheat oven to 350 degree Fahrenheit, and line cookie sheets with parchment paper. Mix salt, baking powder, rolled oats, and flour together.
cream softened butter until light. Add sugars and continue beating until fluffy. Add egg and mix well.
Fold in the oat and flour mixture. Next come crushed potato chips. Dough will be stiff.
Drop dough by tablespoonfuls onto prepared cookie sheets. Bake cookies for about 15 minutes or until they are beginning to brown around the edges.
Carefully transfer these delicious sweet and salty cookies to wire racks to cool completely.

The potato chip cookies are perfect for mailing. If your potato chips come from foil-lined cardboard canisters, you will have custom-made mailing containers after you rinse and dry them thoroughly along with their plastic lids.

These containers can accommodate nicely a stack of drop cookies, each of about 2 and 1/2 inches in diameter. To cushion these cookies during transit, place crumpled paper towel at each end, and seal the top with a piece of plastic wrap before snapping on the lid.

You can even display your creativity or holiday spirit by wrapping these containers in decorative paper. Visit Mail Homemade Cookies for additional packing tips.

Other Easy Recipes for Drop Cookies

This is a chance to make your well-thought opinion known.:-)

"I send cookies, when I do I will pack them in a gallon zip lock bag. Get some regular pop corn (not the microwave kind) and use that as padding in the box. It odes the trick pretty well. Good thing about using the pop corn is that you can put the 'packing' out in the back yard and let the birds and other critters eat it."
J. Keenan
11/28/2009

"The Gluten Free Peanut Butter Cookies are just yummy!! I added chocolate kisses and even mini Snickers to make them too good to pass up!"
Beckey
2/24/2011

"Wow, what a great site. I just wanted to say thank you for this site and all of the information you have available."
David King
12/30/2009

"I magically found this site just in time for Christmas. It went right into my favorites! Thank you for the wonderful recipes and tips!"
Tiffany
11/30/2009

"i think this site is just brilliant!! That's alllllll..... Thank you for the wonderful recipes."
Jennifer
7/2/2009

"I'm the baker in my office and I love to bring treats on Monday morning. December was no-holds-bar baking month and now everyone is joking around and blaming me for their extra tummy pudge last year. The first Monday this month, I made your gluten-free peanut butter chocolate chip cookies. They were a huge hit and everyone was surprised to find out that they were gluten-free and low fat. At about 4g of fat and 65 calories per cookie, everyone ate them up and are demanding more. I love your website and I look forward to trying all of your cookie recipes, Thanks."
Barbara
January 11, 2009

"Love your site! I tried the cheese and walnut biscotti this afternoon, it is really tasty. I was out of cheddar, so used monterey jack. I know the cheddar will have more bite, but this combo was nice too! Have you used any other herb/cheese combinations that you liked? I have some herbs de provence with lavender - I think it would be great in a savory biscotti! Thanks for your great passion for all things baking!"
Elaine
5/28/2008