We’re coming down to the wire! This is day 12 of our 14 Days of Cookies series. On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity. Tickets are only $20 per person. Get yours today! Today we’re featuring an intriguing Potato Chip Cookie. A delightful combination of sweet and salty.
This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!
For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!
Potato Chip Cookies
- 1/2cupvegetable shortening
- 1/2cupgranulated sugar
- 1/2cupfirmly packed brown sugarlight or dark
- 1teaspoonbaking powder
- 1teaspoonvanilla extract
- 1large egg
- 1cuprolled oatstraditional or quick
- 1cupKing Arthur Unbleached All-Purpose Flour
- 1 2/3cupsgently crushed potato chips
- additional salt for sprinkling on topoptional
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- Beat together the shortening, sugars, salt, baking powder, and vanilla.
- Beat in the egg, then stir in the oats and flour, mixing till cohesive. The dough will be stiff.
- Gently stir in the potato chips.
- Drop the dough in chestnut-sized pieces (about 1 level tablespoon) onto the prepared baking sheets, leaving about 1 1/2" space around each cookie.
- Bake the cookies for 12 minutes, until they're barely beginning to brown. This will yield a cookie that's crunchy on the outside, and softer within. For a cookie that's crunchy/hard all the way through, bake for 14 to 15 minutes, till light golden brown.
- Remove the cookies from the oven, and cool right on the pan.