Potato Chip Cookies with Rainbow Chips

Potato Chip Cookies with Rainbow Chips

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 cup (packed) light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups (crushed) potato chips
• 1 cup chocolate chips

Start with two children. One about 3 and the other a few months shy of two. Clean them up and give them duties. Annabelle is in charge of measuring ingredients and dropping eggshells into the batter. Cash is foreman and will observe quality standards.

Pre-heat oven to 350 degrees. Next, mix the sugars and butter together with a mixer on medium-high speed until creamy. When I asked my sister why in the world she bought ten pound bags of sugar and flour she curtly informed me that holiday baking is approaching and that I "had better go big or go home." I quickly apologized for my asinine question and tucked my tail between my legs where it remained for the rest of the afternoon.

Reduce speed of mixer to medium and drop in the eggs and vanilla. Reduce speed to low and mix in the flour, salt, and baking soda. Gently stir in potato chips and chocolate chips.

Only stir for a few seconds however because you don't want the chips to be completely broken up. Quick note on the potato chips. In this recipe we used Better Made's Old Better Made Dark ChipsFashioned Dark Potato Chips. For those of you who scour a bag of chips looking for the crispy dark ones, this bag of chips has only the burnt ones! Creative and marketable, I would say. The burnt chips lent the cookies a bit of smoky flavor and character.

Once this is done, drop the cookies by tablespoonfuls, about two inches apart, onto a greased pan.

Bake for 14-16 minutes. Let cool on baking sheet for two minutes and then transfer to wire cooling racks. Enjoy with family and milk!

Sean O'Morrow, Michigan (View Recipe on Sean's Blog)