Extra-crunchy, tasty cookies

RECIPE FINDER

May 30, 2007|By Julie Rothman | Julie Rothman,Special to the Sun

Glenda Blurton of Canton, Ohio, was looking for a recipe for a potato-chip cookie. She remembered that the batter contained chips. Colleeen Norris of Pennville, Ind., had a recipe for the cookies that her aunt gave her at least 30 years ago.

Her recipe says either butterscotch or chocolate chips can be used. I tested the recipe using chocolate chips. The cookies were very similar to a classic Toll House chocolate-chip cookie, but the addition of the potato chips made them extra crunchy and extra good.

I'm sure they would be equally delicious made with butterscotch chips or perhaps a combination of the two.

Potato-Chip Cookies

Makes 3 1/2 to 4 dozen cookies

1 cup soft butter or margarine

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

2 cups crushed potato chips

one 12-ounce package chocolate or butterscotch chips

1 cup chopped nuts

Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs and vanilla. Blend in flour and baking soda, then add potato chips. Fold in the chocolate or butterscotch chips and nuts.

Drop by rounded teaspoon on a buttered cookie sheet and bake for 10 to 12 minutes.

Per cookie (based on 4 dozen cookies): 147 calories, 2 grams protein, 8 grams fat, 4 grams saturated fat, 17 grams carbohydrate, 1 gram fiber, 20 milligrams cholesterol, 40 milligrams sodium

RECIPE REQUESTS

Carolyn Womack of Baltimore is looking for a recipe for Alfredo sauce.

Sherry White of Nashville, Tenn., is trying to find a recipe for a chocolate icebox pie.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.