Potato Chip Cookies

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Ingredients:

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1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2¼ cups flour
1 teaspoon baking soda
1 container Pringles potato chips, roughly crushed (about 2 cups)
1 cup butterscotch baking chips (about ½ bag)
1 cup walnuts or pecans, chopped (optional)

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Directions:

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Preheat the oven to 350°F.

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In a large bowl, mix together the softened butter, white sugar and packed brown sugar until they are light and fluffy (about a minute).

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Add the 2 eggs and mix briefly.  Stir in the vanilla.

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Add the baking soda and flour and mix just until combined. 

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Roughly crush the Pringle potato chips in a large plastic bag.  I do this by hand so the potato chips don’t become too fine.

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Stir the in crushed potato chips, butterscotch baking chips and nuts (optional).

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Roll the dough into balls and place on a parchment lined baking sheet.  Allow space between the cookies as they will spread.

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Bake the cookies for 10-12 minutes, until the edges of the cookies are golden brown.  (The centers will still look a bit soft but will firm up as they cool). Allow the cookies to cool for a few minutes on the baking sheet before removing to finish cooling on a wire rack.

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Recipe makes about 5 dozen cookies