Potato Chip Crunchies
Ingredients
- 1 cup (250 mL) butter, softened
- 1/2 cup (125 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 1/2 cup (125 mL) crushed potato chips
- 1/2 cup (125 mL) chopped pecans, optional
Directions
Step 1:
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Step 2:
Cream butter, sugar and vanilla in a large mixing bowl until light and fluffy.
For a super moist cookie, simply beat the butter and sugar together. Sugar helps air seep into the butter, making it easier for flour to be absorbed.
Step 3:
Add flour, potato chips and pecans (if desired), mixing well.
Have some fun crushing those potato chips. Using a heavy resealable plastic bag to prevent a mess, let the kids mash the chips using their hands or even a rolling pin.
Step 4:
Drop dough by tablespoonful (15 mL) onto ungreased baking sheets. Flatten slightly with floured fork.
Take turns creating patterns on the cookies when flattening them with a fork. See how many different designs you and your clan can come up with!
Step 5:
Bake in preheated oven for 8 to 12 minutes, or until light golden. Remove cookies and cool on wire cooling rack.