Cowgirls in the Kitchen With Linda Broday

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Hi everyone, I’m Linda Broday and welcome to my little kitchen. I am not the best cook and I have to confess I don’t even really like to cook. My mama, God bless her heart, sure did try to instill some of her love for cooking in me but it just wouldn’t take. She was one of the best cooks and everyone loved to go to her house and it wasn’t for the candy she hid under the sofa. LOL My mama sure did love her sweets, and unfortunately, that got passed on to me. I’ve made these cookies so you know they aren’t very difficult. I did get some a little bit brown. Ha!!! Typical.

POTATO CHIP COOKIES

Ingredients:

  • 2/3 cup (133 g.) light brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup (65 g.) granulated sugar
  • 1/2 tsp kosher salt
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1 1/2 cups (180 g.) all-purpose flour
  • 1 cup semisweet chocolate chips
  • 2 3/4 cups (145 g.) crushed kettle-style potato chips, divided

Directions

Step 1 In the large bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, granulated sugar, and salt on medium-high speed until pale and fluffy, 2 to 3 minutes.

Beat in egg, vanilla, and baking soda until combined, then reduce speed to low and beat in flour just until incorporated. Fold in chocolate chips and 2 cups potato chips. Cover bowl and refrigerate 1 hour.

Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. Place remaining 3/4 cup potato chips in a small flat dish.

Scoop dough into balls about 3 tablespoons (2 ounces) each. Roll in potato chips, gently pressing to adhere. Arrange on prepared sheets, spacing about 1″ apart. With a clean palm, flatten balls into pucks about 2 1/2″ in diameter.

Bake cookies, rotating sheets top to bottom and back to front after 7 minutes, until puffed and golden brown around the edges, 11 to 14 minutes.

Let sit 2 minutes on baking sheets, then transfer to a wire rack and let cool completely. Enjoy!

These will store in an airtight container for 3 weeks. I tell you they are so tasty. But don’t expect a soft cookie. These are crunchy sweet goodness.

What are your cookie favorites? Have you ever made any unusual kind?

36 thoughts on “Cowgirls in the Kitchen With Linda Broday”

    • Denise, chocolate chip cookies are hard to beat–especially if they’re fresh from the oven! These cookies are too. As they cool, they get kinda crunchy but the taste is so good.

    • Ann, yes chocolate chip is an old stand-by. You can’t go wrong with them. Oreos come in so many different kinds now. There’s always a new flavor on the shelf. Thanks for coming.

  5. I have never made chocolate chip cookies except the kind in the refrigerator section you get at the grocery store to slice and bake. But I do make homemade Shortbread cookies.

    • Kathleen, I have to confess, I have a big weakness for shortbread cookies. Just simple and full of goodness. I, too, buy the chocolate chip kind in the refrigerator section of the store. It’s a lot easier and it tastes like homemade.

  6. I love oatmeal raisin cookies and snickerdoodles. When baking cookies though, I like to use already made cookie dough and just slice them off, put them on a baking sheet, and bake. I don’t like mixing up the sticky dough.

  7. Well, we have something in common. I don’t cook much either.

    I do enjoy baking though—bread, cake, cookies, cheesecake. I know the process to make a pie crust, but it never comes out right. So I stick to cookie crusts.

    I may have heard of these cookies before, but I’ve never tried them.

    • MaryEllen, give me some hot bread and I don’t need anything sweet. When my kids were home, I used to make cakes but I haven’t in years and since I’m a diabetic, I don’t need that temptation. Or pies. I just never really got into cooking so I do as little as possible. 🙂 A cookie now and then is a different matter. I usually keep some on hand as an after dinner dessert.

    • I had to make one correction, Pam. The measurement for the vanilla is 2 teaspoons. I hope you like these. They really are pretty easy to make and so yummy with the salty combined with the sweetness. 🙂

  9. I prefer classic cookies like chocolate chip cookies, sugar cookies, peanut butter cookies. Though I did find a recipe for cookies called almond joy cookies, very easy to make and were delicious. I do like to try out new recipes as long as they aren’t too complicated or need special ingredients.

    • Laura, those almond joy cookies sound very delish! That used to be my favorite candy. Now, I’m not allowed and it makes me sad. I’m with you on complicated recipes. If it involves more than two or three steps, I’m not trying it.

    • Charlene, I used to make those No Bake Chocolate Oatmeal cookies all the time when I lived at home. They are so good and didn’t take many ingredients to make. They also fed my sweet tooth in a satisfying way.

  13. One of the favorites at this house is Monster Cookies. No flour just oatmeal, eggs, peanut butter, butter, sugars or some honey, chocolate chips and M&M’s. I usually make half of the original recipe and that takes six eggs. It really makes a lot! I freeze two rolls of dough to bake later and freeze half of what I bake. With that many cookies I would make them only once or twice each year and they were great to have on hand when I took meals to the field during harvest.

  14. These sound good! My favorites are sugar and peanut butter! You really need to try chocolate covered potato chips if you haven’t already! Those are soooooooooooo good!

  15. My husband loves oatmeal cookies with craisins and white chocolate chips. My mom used to bake potato chip cookies. I may have to give your recipe a try. Ha! Thanks for sharing the recipe. Can hardly wait for book three of the McIntyre series to come out. Yahoo!

    • Oh, Kathy. Those oatmeal craisin cookies would be a hit at my house. Yummy. My mother used to make a lot of different things that seemed weird at the time but they wouldn’t today. Mayonnaise chocolate cake, 7-Up cake, Coca Cola Cake and millionaire pie in addition to zucchini everything. I’m glad you’re itching for this last book of the McIntyres. I only have a few chapters to finish. I think you’ll love Jess and Abby. They’re in quite a predicament. Ha! My typical kind of story. Love you, dear friend.

  16. Good afternoon, my husband makes oatmeal, raisin , pecan cookies and they are really good. I have made oatmeal cookies with currants and they are really good also. Your cookie recipe sounds delicious , Thank you for sharing your recipe.

    • Hi Alicia, I have never had a cookie made with currants but I’ll bet they’re good. How wonderful to have a husband that likes to bake. Those sound really good. Glad you stopped by.

  18. I like most cookies, except chocolate chip. I know, everyone in my family says I’m weird. I just don’t like chocolate chips. I made some cookies that used orange slice candy and they were wonderful. I also make boiled cookies or as some people call them uncooked cookies.

  19. We discovered jam thumb prints when my husband bought me a cookbook, years ago. This recipe calls for cashew butter (we now know that cashews and poison ivy are in the same family and don’t eat them – any nut butter will work). When I’m not worrying about sugar, the simple peanut butter cookie is great (1 cup peanut butter, 1 cup sugar, and 1 egg). And, chewy molasses sweetened Joe Froggers are always a favorite.

  20. For special occasions I have made Swiss Meringue Horns. They are delicious and melt in your mouth. They aren’t hard, there are just a lot of steps. First you make a yeast dough and refrigerate it for a few hours. While it is chilling, male your meringue and chop walnuts fine. Cut the chilled dough into ten balls. Row each ball out like you would a pie crust. Spread the circle with a tenth of the meringue and sprinkle with about a tablespoon of the finely chopped nuts. Use a pizza cutter to cut the circle into 12 equal wedges. Starting at the wide end, roll up and place onto a parchment paper covered cookie sheet, bending slightly into a crescent. Bake and while on cooling rack, drizzle a glaze over them and sprinkle with more finely chopped walnuts. After all that, when you put out the 10 dozen, they are gone in a short time. A dear friend got married and asked for these for his reception.

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