Potato Chip Butterscotch Cookies Food

BUTTERSCOTCH POTATO CHIP COOKIES

Steps:

• Preheat Oven to 400 Degrees Fahrenheit
• In a bowl, place the flour, baking powder and salt. Mix until combined
• In a mixer bowl place the butter and brown sugar. Mix on medium speed for 3-4 minutes or until the mixture becomes creamy and fluffy. Scrape down the sides of the bowl with a spatula
• With the mixer running, add the eggs one at a time and the vanilla
• Slowly add the flour mixture. Scrape the sides of the bowl with a spatula
• Finally, add the butterscotch chips
• Remove from mixer and add the potato chips. Using a spatula, mix the chip in the cookie dough being careful not to crush the chips
• Using an ice cream scoop or spoon, place mounds of cookie dough onto a cookie sheet lined with parchment paper
• Top each cookie with crushed potato chips
• Bake the cookies for 7-10 minutes or until brown at the edges but still soft in the center
• Remove from oven and let them cool on a cooling rack
• Enjoy!

BUTTERSCOTCH-POTATO CHIP BALLS

Steps:

• Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
• In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
• Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
• Repeat with the remaining cookie dough.
• Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.

BUTTERSCOTCH POTATO CHIP COOKIES

Steps:

• Using a hand mixer or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 2-3 minutes.
• Mix in the eggs and vanilla. Mix for 1 minute or until well combined.
• Add in the flour, salt and baking soda. Mix until combined.
• Lastly, mix in the potato chips and butterscotch chips.
• Scoop the dough into balls using a 1 1/2" cookie scoop and place on a parchment paper lined baking sheet.
• Refrigerate for at least 1 hour.
• Preheat the oven to 350ºF.
• Place dough balls 2" apart on a parchment lined baking sheet (or use a silicone baking mat). If you'd like, press a few extra butterscotch chips on the top of the dough balls which will make them look pretty after baking.
• Bake for about 11 minutes, or until the cookies are lightly brown around the edges.
• If you'd like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to make quick circles on the pan, which will round out the cookie. You have to do this when the cookies is hot, so work quickly immediately after the cookies come out of the oven.
• Allow the cookies to cool on the pan for 3-4 minutes, then move to a wire rack to cool completely.
• Store in an airtight container at room temperature.

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.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

Steps:

• Mix together the flour, salt and baking soda in a small bowl, set aside.
• Cream the sugars and butter together, add the vanilla.
• Add the eggs one at a time.
• Slowly add the flour mixture.
• When completely mixed, add the butterscotch chips.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake 8-10 minutes at 375F degrees.

POTATO CHIP COOKIES

Steps:

• Cream margarine, sugars, and eggs.
• Mix all other ingredients in order.
• Drop by teaspoons on greased cookie sheet.
• Bake at 350 for 10-12 minutes.

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.

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!:).

SHOESTRING POTATO COOKIES

Steps:

• Melt butterscotch chips and peanut butter in saucepan, stirring constantly.
• Stir in potatoes.
• Drop by teaspoon onto waxed paper.