We really enjoyed meeting my son’s teachers at “Follow Your Son’s Schedule” night this week. When we stopped by the refreshment tables on the way out, I saw that the Clipper Chippers had disappeared, there was one Potato Chip Cookie left, and a few of these Nutella Crinkles lingered.
Next week I think I’ll invite my son’s teachers to our home to “Follow Your Student’s Schedule” after school. Maybe I can get some of them to volunteer to bring casseroles, so that when he comes downstairs for a brief appearance around 6:00 p.m. and asks “what’s for dinner,” I’ll have an answer for him. :)
These Nutella Crinkles were my son’s favorite of the three batches of cookies I brought to school. I clipped the original recipe years ago from a Gold Medal booklet, but you can find it here on the Betty Crocker website.
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.
4 cups coarsely crushed salted potato chips (from a 10-ounce bag), divided use
1 cup pecans, coarsely chopped
Preheat oven to 375 degrees.
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.
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