As I look through my grandmother’s recipe box, I realize that she saved far more dessert recipes than any other kind. I can relate! For years, I have cut out recipes and carefully taped them into notebooks by category. I have a notebook for main dishes, one for sides and one for drinks. Each of these is partially filled. Then I have two notebooks for desserts that are overflowing. No lie, I have loose cut out recipes tucked away in the back of each one. Perhaps it is time for another notebook? I clearly started this habit pre-Pinterest but I still enjoy flipping through those pages and seeing the “love” (okay, mess) and notes that I made on some of those recipes. You know it is a really good one if there are stains all over it!
So as to live up to my grandmother’s standards, I decided it was time to make another dessert. There are so many to choose from in that recipe box and eventually I hope to get to most of them – have no fear, I will not resort to the shrimp Jello recipe I found. I’ve been wanting something unique rather than classic lately so I’ve opted to update her recipe for potato chip cookies. After a quick google search, I learned that this is more common than I thought (even Martha Stuart has a recipe for them!) but the butterscotch chips set this recipe apart from any other I’ve seen.
- If you’re not a fan of butterscotch, swap those chips out for chocolate.
- I used plain ridged potato chips for this recipe. I placed them in a large zip lock bag and then rolled over them with a rolling pin until they were evenly crushed.
Potato Chip Cookies
Makes 4 ½ dozen cookies
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup white sugar
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
11oz package of butterscotch chips
2 cups crushed potato chips
Preheat oven to 350°F and line a cookie sheet with parchment paper.
In a large bowl, cream together butter, brown sugar and white sugar. Beat in eggs then stir in vanilla and baking soda. Gradually mix in flour. Stir in butterscotch chips then stir in crushed potato chips.
Scoop teaspoon-sized mounds of cookie dough onto lined cookie sheet, leaving 2-inches between the cookies. Bake for 7 to 8 minutes or until edges begin to turn golden brown. Remove the cookie sheet from the oven and transfer the cookies to cooling racks.