Tonight is “Follow Your Son’s Schedule” night at my son’s school, where we get to meet his teachers.  On the first day of school, I signed up to bake 6 dozen cookies for the event, which seemed like a way to sort of be involved without actually being involved.  The only committees I really enjoy being on are the ones where I am the only member (because I am apparently the only person that appreciates my ninja-like organizational skills), and baking cookies seemed to be a good use of my talents.

While I was at it, I opted to “multi-bake” — i.e., bake for multiple purposes.  So I made three different batches of cookies, dropped off 6 dozen at school, and the rest will be sent to a neighbor undergoing chemotherapy as part of a compassion meal, as a thank you to a wonderful woman that has been guiding us through the college application process, and tucked into school lunches.  The dogs might get one or two if they are lucky.

The first batch was family-favorite Clipper Chippers, followed by Nutella Crinkles (which I will post later), and these wonderful Potato Chip Cookies from Martha Stewart.  The description of these “addictive treats”  as “crunchy, chewy, buttery, salty, and sweet,” pretty much nails it.  This was a new recipe for me, and it is definitely a keeper.

Recipe type: Cookies
  • 2 sticks butter, softened
  • ¾ cup packed light brown sugar
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2-1/4 cups flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 4 cups coarsely crushed salted potato chips (from a 10-ounce bag), divided use
  • 1 cup pecans, coarsely chopped
  1. Preheat oven to 375 degrees.
  2. In a large bowl, beat together butter and sugars with an electric mixer until fluffy. Add vanilla and eggs, and beat until just combined. Stir in flour, baking soda, and salt, mixing until thoroughly combined. Stir in 2 cups of potato chips and the pecans.
  3. Place remaining potato chips in a shallow dish or bowl. Roll dough into 1-1/4" balls and roll in potato chips. Place cookies 2 inches apart on an ungreased baking sheet. Bake until golden, approximately 18 minutes. Allow to cool for 1 to 2 minutes on baking sheet, then remove to wire racks to cool completely.



Chip-coated cookies ready for the oven


Hard to resist right out of the oven


 Oh yeah — crunchy, chewy, buttery, salty, and sweet


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