Prep 15 mins
Cook 10 mins
Another from my high school graduation present, a handwritten cookbook from my Aunt Margie Dean (aka Dean).
- 1 cup shortening or 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 cups sifted flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups crushed potato chips
- 1 cup chopped nuts
- Mix first 4 ingredients till creamy.
- Sift next 3 ingredients and add to the first mix.
- Add chips and nuts to that mix.
- Shape into small balls, press down on ungreased cookie sheet with a floured fork.
- Bake at 325 for 10 minutes.
I made these cookies according to the recipe, using butter instead of the shortening and I used walnuts as no specific nut was suggested. The cookies were quite tasty. I think I would use pecans next time which seems to me to be a better mix with the saltiness of the potato chips. The cookies spread out quite thin while baking and were a little tricky to get off the cookie sheet. I think next time I would try butter-flavored Crisco instead of actual butter and that might help. Taste is quite yummy and the cookies are easy to make using ingredients that are readily available. I will make these again with the changes mentioned.
I've been making these cookies for a couple years and I get many requests for them. I had combined two recipes that I read in the Milwaukee Journal. The only difference is I add one teaspoon vanilla after beating the butter, sugar and eggs. I also use walnuts, but only about 1/2 cup. If the dough is too sticky, you can chill it for 30 minutes or until firm enough to handle. I also let them cool for at least 30 seconds before removing them to a wire rack.