Even though I have a sweet tooth, I adore potato chips and was especially excited when I uncovered this gem of a recipe, buried deep inside a c. 1960s recipe box. What could be better than the sweet and salty combination promised by these unusual cookies?
The recipe called for butterscotch chips, but having none on hand at 11 p.m.when I made these, I substituted chocolate chips. I also bought some sort of yuppie gourmet potato chips, which I wouldn't recommend for this. Stick with something basic.
These couldn't be easier to make, especially if you start with room temperature butter. It's fun to crush the potato chips; just put them in a plastic bag and smash with a rolling pin or wine bottle.
Using a small ice cream scoop makes quick work of the most boring part of cookie making -- forming the cookies. And placing a sheet of parchment on the cookie tin eliminates the need to wash the pan. You can reuse the parchment for the entire batch.
The verdict? These cookies are not overly sweet (or salty, for that matter) and if I make them again, I'll use butterscotch chips, which are sweeter than semi-sweet chocolate. I was somewhat disappointed with these, i.e., I thought they'd be sooooo much better, that the unusual combination would create some new taste sensation. However, my tasters loved them and they disappeared pretty quickly. Proving once again that if beauty is in the eye of the beholder, taste is in the mouth of the eater.
The verdict? These cookies are not overly sweet (or salty, for that matter) and if I make them again, I'll use butterscotch chips, which are sweeter than semi-sweet chocolate. I was somewhat disappointed with these, i.e., I thought they'd be sooooo much better, that the unusual combination would create some new taste sensation. However, my tasters loved them and they disappeared pretty quickly. Proving once again that if beauty is in the eye of the beholder, taste is in the mouth of the eater.
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