Pecan Potato Chip Crunchies

Cecily Parsley's Note:

This came out of a supermarket leaflet from Robin Hood flour. These have a light shortbread-like consistency and a surprise crunch. They go over well with kids and are a perfect choice for bake sales. If you have weird kids, you might try this with the ketchup flavoured chips.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 48 cookies

• 1 cup butter or 1 cup margarine , softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup oat bran
• 1 cup plain potato chip
• ½ cup chopped pecans

Directions:

1. Crush potato chips down to 1/2 cup in a plastic bag with rolling pin. In a medium bowl cream butter, sugar and vanilla until light and fluffy. Stir in flour, oat bran, potato chips and pecans until well mixed. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Flatten slightly with a floured fork. Bake in 350° oven for 8-12 minutes or until golden.