Potato Chip Cookies

Submitted by: Lisa


These cookies are in our family's recipe cookbook that Heather made years ago.  It is from my Grandma Dorothy.  Now, I must confess that I changed it a bit and I am not sure if the texture is because of those changes or if they are supposed to be like this.  The cookie is similar in texture to a pecan sandie.  Very good.  What I changed was : butter flavored crisco instead of butter, and I thought there might be a typo since it didn't call for any baking soda or baking powder so I added in 1/4 tsp of soda.


I don't have time or butter on hand to make it the original way, but that might change the texture.  However, I am pleased with these.


Ingredients:


3/4 c butter
3/4 c sugar
1 egg yolk
1 tsp vanilla
1 1 /2 c flour
3/4 c crushed potato chips
1/2 c chopped cashew nuts (I used dry roasted peanuts)


Directions:
Mix butter, sugar, egg yolk, and vanilla together.  


Add in the flour, potato chips, and nuts.  Stir until completely incorporated.


Make walnut sized dough balls and flatten when placed on the cookie sheet.  **They do NOT spread at all when baked.**

Bake at 350 for 12 minutes, leave on pan until cooled then move to a rack.  They are a bit fragile when warm.

Pizzookies!

Submitted by Heather

This sad little picture does not do this recipe justice.  It was all I could do to snap this little shot as the kiddos were lining up to get their desserts.  I had decided to try this recipe to kick off our spring break and the kids were never so happy. So, just imagine under that blob of ice cream, a chocolate chip cookie lover's dream: crispy, buttery edges and a warm, soft cookie dough center with gooey chocolate chips.  Plunging a spoon into the cool ice cream and warm cookie combo is pure bliss.  It really is more than the sum of its parts.  Heavenly, is all I can say.

Pizzookie is a name for a dessert that is cooked in the shape and size of a pizza. These are a bit smaller, but they make for good portion control.  Plus, I like having my own warm, little ramekin in my greedy chocolate-chip-lovin' fingers. Now, you can use any chocolate chip cookie recipe or even use store bought cookie dough (oh no!) for emergencies, but here's an old standby that makes a really yummy cookie.

Ghirardelli Chocolate Chip Cookies
2 1/4 C. unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1 C. butter, softened
3/4 C. sugar
3/4 C. brown sugar
2 tsp. vanilla
2 large eggs
1 C. walnuts or pecans, roughly chopped
12 oz. semi-sweet chocolate chips

Preheat oven to 375. Stir flour with baking soda and salt, set aside.  In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color, about 4 minutes. Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon or use a cookie scoop onto ungreased baking sheets.  I like to use my Exopat/Silpat. Bake for 9-11 minutes or until golden brown. Makes about 4 dozen cookies.

Source: Pizzookie idea from ourbestbites.com; cookie recipe from Ghirardelli.