-
-
My review
Potato Chip Cookies IV
8 made it |
5 reviews
| 0 photos
Juanita Peek
"This recipe uses "lite" potato chips which makes this version of the Potato Chip Cookie much less oily."
Added to shopping list.
Go to shopping list.
Ingredients
servings 63Original recipe yields 60 servings (3 -5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Cream the shortening and the sugar together until light. Stir in the vanilla and the flour then carefully fold in the potato chips.
- Drop by spoonfuls onto an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes or until just golden brown, do not over bake. Sprinkle warm cookies with confectioners' sugar and remove to wire racks to cool.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
6/19/2004
This recipe is very good..has good texture and flavor with low calories, cabrs and zero cholesterol.
2/15/2010
I liked these alot, they came out crispy and kept real well in a plastic bag. I loved the sweet/salt flavor.
12/4/2010
In the second instruction it says cream shortening and sugar. There's no shortening, it's oil. I thought they were a little oily. I didn't love them. I don't think I'll make these again. They w...
9/30/2011
Do NOT use oil. Use 1 full stick of vegetable shortening. Heavenly good, they taste better the next day...after the shortening has had a time to fully cool and firm up.
3/5/2011
The dough for these cookies was REALLY runny... had to add flour. The taste is not good with oil, if I'm going to make potato chip cookies, it's not going to be health food, so might as well us...