Light And Crispy Potato Chip Cookies Food

CRISPY POTATO CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in potato chips and butterscotch chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
• Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
• Bake in preheated oven until golden around the edges, 10 to 13 minutes.

LIGHT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
• Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.

BUTTERY POTATO CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.,

POTATO CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F. Lightly grease cookie sheets.
• Cream together the butter, sugar, eggs and vanilla.
• Mix in the flour and potato chips and stir well.
• Drop by teaspoon onto cookie sheets about 2 inches apart. Bake for 12 to 15 minutes.

MY GRANDMOTHER'S POTATO CHIP COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time. Gently fold in the potato chips. Drop dough onto the prepared baking sheets by teaspoonful.
• Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove cookies from sheets immediately and cool on wire racks.

THE BEST POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix butter, sugar, and vanilla together, blend well.Add chips, and stir in flour.
• Form small bals from the mixture and place on an ungreased cookie sheet.Press balls flat with the bottom of a glass that has been dipped in sugar.
• Bake 10-13 min., or until lightly browned.
• Enjoy!:).

POTATO CHIP COOKIES

Steps:

• Combine chips, pecans and flour.
• In another bowl, cream margarine and sugar.
• Beat in egg yolk and vanilla.
• Add dry ingredients until well mixed.
• With damp hands, form dough into 1 inch balls and place on ungreased cookie sheets.
• Bake 15-18 minutes at 350°F or until cookies just begin to color.
• Cool slightly and roll in 10X sugar.

LIGHT AND CRISPY POTATO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper to prevent sticking -- the parchment makes all the difference in how these cook! I only bake one cookie sheet at a time.
• Cream together butter, sugar and vanilla till light and fluffy. I use the flat paddle attachment on my KitchenAid.
• With the KitchenAid on low slowly add flour and mix till just incorporated. Do not overmix!
• Add potato chips and pecans and mix till just combined. Be sure to scrape down the sides of the bowl to make sure every thing mixed well.
• Roll into 1" balls and roll in either 1/2 cup regular sugar or the courser sparking sugar (I prefer this and I get it at Target). Flatten tops of cookies with the bottom of glass to a thickness of about 1/4 inch, no less or they will burn. Sprinkle the tops of your cookies with colored sugar sprinkles or more sparkling sugar. If you'd like you can add your colored sugar to the sugar your rolling the cookies in to get all over color). These cookies barely spread when baked so you can fit a few more cookies onto your cookie sheet.
• Bake for 18-20 minutes (if your oven cooks very hot check them after about 15 min.) till light and golden around the edges. Baking them till they're golden results in a crispier cookie.
• Cool on a cooling rack and enjoy!

POTATO CHIP BITES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and crushed chips; gradually beat into creamed mixture., Divide dough in half; shape each into a 10-in.-long roll. Wrap and refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until bottoms are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. If desired, melt chocolate chips; dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. If desired, sprinkle with additional crushed potato chips.

LAY'S POTATO CHIP COOKIES

Steps:

• Combine the first six ingredients and mix well.
• Sift together the flour and baking powder. Add to the potato chip mixture and mix well.
• Stir in the pecans.
• Drop by teaspoonfuls onto a greased baking sheet, allowing space for the cookies to spread.
• Bake at 375° for 10 to 15 minutes, or until lightly browned.
• Makes 5 dozen cookies.

POTATO CHIP COOKIES

Steps:

• In a bowl, cream butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well. Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour. Bake at 350° for 12-15 minutes or until lightly browned.