Crunchy, sweet, drop cookie.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • Cream together sugars and butter or margarine. Beat in eggs, add flour and baking soda, mix well.

  • Fold in butterscotch chips and potato chips.

  • Drop by tsp. on cookie sheet and bake for 8 to 10 minutes.

Nutrition Facts

276 calories; protein 2.4g 5% DV; carbohydrates 36.5g 12% DV; fat 13.3g 20% DV; cholesterol 35.8mg 12% DV; sodium 158.5mg 6% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2005
I really, really liked this recipe! Quick and extremely easy to make, and with a really good tasting, not-too-sweet cookie as your end result. I particularly liked the fact that, though the recipe calls for real butter, you didn't have to refrigerate the dough before baking. I adapted the recipe to a half batch with no problems. The only thing I found I had to do differently was modify the baking time a bit: I cooked them for about 11 minutes on a parchment paper-lined sheet, and they turned out beautifully. My entire family loved these cookies, and I will definitely make them again. Thanks so much, Arlene! :) Read More
(18)

Most helpful critical review

Rating: 3 stars
10/12/2011
These were good...but honestly...the potato chips did not add anything but calories. Very moist and chewy but I probably won't make these again. Read More
(5)
39 Ratings
  • 5 star values: 14
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/05/2005
I really, really liked this recipe! Quick and extremely easy to make, and with a really good tasting, not-too-sweet cookie as your end result. I particularly liked the fact that, though the recipe calls for real butter, you didn't have to refrigerate the dough before baking. I adapted the recipe to a half batch with no problems. The only thing I found I had to do differently was modify the baking time a bit: I cooked them for about 11 minutes on a parchment paper-lined sheet, and they turned out beautifully. My entire family loved these cookies, and I will definitely make them again. Thanks so much, Arlene! :) Read More
(18)
Rating: 4 stars
12/31/2002
These are surprisingly good - nice and crunchy! I added 1 t of vanilla. Don't let the potato chips put you off. Read More
(17)
Rating: 4 stars
01/13/2008
Unlike others, my cookies did not spread when baking. They were perfect and like most cookies, though I only bake with butter. (sometimes overbeating/creaming has caused my cookies to spread). I did substitute toffee chips (with the chocolate on them) for the butterscotch chips. They came out great, and the hint of chocolate was great. Also, they didn't seem to be as sweet as when I used the butterscotch chips. Read More
(13)
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Rating: 5 stars
10/30/2002
Very easy to make and tastes great. Excellent way to get rid of the "crumbs" in the bottom of the bag. I put white choclate instead of butterscotch one time and that was good too! Thanks for the recipe. Read More
(6)
Rating: 4 stars
01/20/2003
These cookies were interesting. Quick and easy to make but I don't think I'd make them again with the butterscotch chips. The butterscotch is a little too sweet so it overwhelms the salty taste. Maybe something like semisweet chocolate chips would make it better! Read More
(6)
Rating: 5 stars
04/13/2009
This cookie is a hit every where I go. People are stunned there are potato chips in them. I add a 3rd egg each time I make it then they turn out perfect. Read More
(5)
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Rating: 4 stars
03/23/2011
I thought these were very good. I saw an identical recipe somewhere else that called for 2 cups of flour, not 2.5, but I added the extra and thought that the dough was rather dry, but it still came together nicely. My cookies did not bake up flat or spread - they were perfectly shaped. I did add a bit of vanilla. I liked them - unfortunately, my family did not. They did not care for the flavor of butterscotch (wuzzies!) so next time I'll use chocolate chip. I might add some peanuts too.. these would have been great using them. Thanks for sharing, Arlene Read More
(5)
Rating: 3 stars
10/12/2011
These were good...but honestly...the potato chips did not add anything but calories. Very moist and chewy but I probably won't make these again. Read More
(5)
Rating: 5 stars
10/10/2011
Love these.Will definetly make them again.Thanks for the recipe. Read More
(5)