Potato Chip Cookies

This recipe is adapted from an award winning recipe from Country Living's website, originally from the Iowa State Fair Cookbook. I love the sweet and savory combination and these potato chip cookies fit the bill. Kinda like a chewy oatmeal cookie with a little something extra - a little bit more depth you might say.

They're also a wonderfully creative way to use up the crushed chips at the bottom of the bag. I put the crumbs into a ziplock bag and stick them in the freezer until I have enough to make these cookies.

Potato Chip Cookies
Makes 24 | Country Living

3/4 cup butter
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 tsp salt
1 tsps baking soda
2 cups crushed plain potato chips
1 cup chocolate chips

1.Heat oven to 350 degrees F. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, oats, salt, and baking soda. Gently stir in the potato chips and chocolate chips.

2.Drop the cookie dough by tablespoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.