from Kris B.
Potato Chip Cookies
And now it’s December! It seems crazy that we are only a few short weeks away from Christmas. What that means to us here at Sifted Together is that it is time to test cookie recipes to see which ones Santa might like best!
I decided to start with Potato Chip Cookies for no other reason than I had some potato chips left from topping another recipe and they needed to be used. Since potato chips are not my chip of choice when I’m craving chips, using them in cookies seemed like a win-win.
The ingredients:
- vegetable shortening
- granulated sugar
- firmly packed brown sugar, light or dark
- salt
- baking powder
- vanilla extract
- large egg
- rolled oats, traditional or quick
- King Arthur Unbleached All-Purpose Flour
- crushed potato chips
- salt for sprinkling on top, optional
The sugars and shortening are creamed together and then the other ingredients are added one by one, with the oats and finally the potato chips being stirred in last. The cookies are scooped by tablespoon onto a parchment lined baking sheet and baked at 350 for 12 minutes for chewy cookies or 14-15 minutes for crunchy cookies.
With the exception of the potato chips and maybe the rolled oats, this recipe uses only staple items. The oats give them a nice chewy texture while the chips add a bit of crunch and a slightly salty taste. I used baked potato chips. The flavor and texture seemed to hold up, but it is possible that regular chips may have been a bit more crunchy because of their oil content.
Right as I had gotten all of the ingredients out to start making the cookies, a friend called and asked what I was doing. He wanted me to meet him in an hour and a half for a concert at our local library. I was willing as long as I could get the cookies done first. I had no problems! I mixed, baked, cooled, and packaged a few cookies for him in that hour and a half. That may be the best advertisement for these cookies. Quick and easy is an understatement!
These cookies are a hit with all here who tried them. Since the Santa who lives at my house doesn’t like cookies with chocolate, I’m always happy to find a recipe that pleases him. If you have some leftover potato chips, the ones that are crumbly and aren’t big enough for dip but that you don’t want to waste them, give this recipe a try! Or, if you are looking for something a little different but not too fussy the Potato Chip Cookies are a good option.
Santa may like them too!
from Tracey G.
Chewy Chocolate Chip Cookie Bars
I didn’t really have anything in mind that I wanted to make this week, but when this recipe crossed my path I looked no further. I figured we all can always use an easy cookie recipe, and an easy chocolate chip one at that! And, this is it.
I really like the fact you melt the butter – no need to wait for it to come room temperature/soften up. But, that said, this recipe has a “let stand overnight before cutting” step – so, plan accordingly! I didn’t, unfortunately! I guess that I should’ve read the whole recipe through all the way. As far as putting them together, it reminded me of one of their (KAF’s) brownie recipes with the melting of the butter and then adding the sugar to that.
The ingredients are simple and basic:
- Butter
- Brown Sugar
- Salt
- Vanilla
- Butterscotch Flavor or Vanilla-Butternut Flavor – optional
- Espresso Powder – optional
- Eggs
- Baking Powder
- Flour
- Chocolate Chips (or combo of chips & nuts etc)
That’s it. And it came together really quickly. You first melt the butter, then stir in your brown sugar. To that you add the salt and flavoring(s), now transfer to your mixing bowl. Add eggs one at a time, and then the rest of the ingredients: baking powder, espresso powder and flour. Stir in chips.
Scoop the batter into your greased 9×13 pan and bake 30-32 minutes. They recommend the longer time for light/shiny pans, which I did. They’re supposed to look/be a bit “molten” yet in the center when they come out – and that’s why there’s the overnight “curing”.
When I finally got to cut and try them, I wish I’d have given them a couple more minutes in the oven, because as much as I love gooey, they just seems like they could’ve cooked a bit longer. But, I’ve a penchant sometimes for over-baking things like that and regretting it later, so I went spot-on with their time as mine looked as it was supposed to.
But no matter, they are super yummy. I did use the butterscotch flavoring because I had some, but they’d be just as yummy without it. They definitely have a “brownie-like” thing going on and it adds to the yum-factor. And, I think I cut mine a bit too large, they’re rather decadent and you can get away with a smaller serving! Oh and speaking of decadent – and they’d be yummy paired with vanilla ice cream, lol. Enjoy!