POTATO CHIP COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
- Bake in preheated oven until golden around the edges, 10 to 13 minutes.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 14 g, Cholesterol 20.3 mg, Fat 10.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 17.7 mg, Sugar 4.3 g
BEST POTATOES YOU'LL EVER TASTE
Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)
Provided by XANTHE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
- Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
- Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g
EASIEST-EVER LOADED POTATO SOUP
This hearty bowl of creamy potato soup is made rich with crisp bacon and cheese - ready in 15 minutes, it's perfect for lunch.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, mix milk, salt, pep- per and potatoes, breaking up potatoes with whisk or wooden spoon. Heat to boiling over high heat; reduce heat. Simmer uncovered 4 minutes, stirring frequently with whisk, until thoroughly heated. Remove from heat; stir in 2/3 cup of the cheese.
- Top individual servings with remaining 1/3 cup cheese and the bacon; garnish with onions.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 580 mg
POTATO CHIP COOKIES
Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisfy every last corner of your palate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Preheatovento375 degrees.Beattogetherbutterandsugarswithamixeronhighspeeduntilfluffy,2to3minutes.Addvanillaandeggs,andbeatonmediumspeeduntiljustcombined.
- Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
- Rolldoughinto2-inchballs,andthenrollballsinremainingpotatochipstocoat.Placecookies2inchesapartonaparchment-linedbakingsheet.Bakeuntilgolden,18to20minutes.Letcoolcompletelyonbakingsheet.
BUTTERY POTATO CHIP COOKIES
Can't decide whether to bring chips or cookies to the tailgate? These crisp and buttery cookies make plenty for the crowd, and will keep people guessing the secret ingredient. -Rachel Roberts, Lemoore, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.,
Nutrition Facts : Calories 126 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST POTATO CHIP COOKIES
I got this recipe from my very first cook book! When I first came across this recipe i thought potato chips in cookies?! But I tried it and fell in love with it. These cookies are So FAST, and EASY to make. They have a good taste, and come out crisp on the edges and slightly chewy in the center. You can sprinkle them with sugar or sprinkles before baking. This recipe can also be slit in half, or doubled. I love these cookies and hope you love them too!!!:) :)
Provided by leenielt3
Categories Dessert
Time 23m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Mix butter, sugar, and vanilla together, blend well.Add chips, and stir in flour.
- Form small bals from the mixture and place on an ungreased cookie sheet.Press balls flat with the bottom of a glass that has been dipped in sugar.
- Bake 10-13 min., or until lightly browned.
- Enjoy!:).
Nutrition Facts : Calories 206.8, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 109.2, Carbohydrate 16.3, Fiber 0.3, Sugar 8.4, Protein 1.2
POTATO FLAKE COOKIES
Easy, moist cookies.
Provided by Suzanne Stull
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Cream together butter or margarine, sugar, egg, and coconut flavoring. Add baking mix to mixture. Fold in potato flakes.
- Drop by teaspoon on lightly greased cookie sheet and bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 21.1 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 236.1 mg, Sugar 11.6 g
POTATO CHIP COOKIES
Potato chip cookies with cream butter and sugar. A delicious sweet and salty treat that everyone will love! Drop by rounded teaspoon, 2 inches apart onto ungreased cookie sheet. Using a fork, flatten each cookie slightly.
Provided by Paula Deen
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 300º.
- In a large mixing bowl cream butter and sugar. Slowly blend in flour and vanilla. Add crushed potato chips and mix well. Drop by rounded teaspoon, 2 inches apart onto ungreased cookie sheet. Using a fork, flatten each cookie slightly. Bake 18-20 minutes, or until light brown around the edges. Remove to wire rack to cool. Sprinkle with confectioners sugar.
- Notes From the Paula Deen Test Kitchen: When using a fork to press cookies on baking sheet, dip the fork in flour first and the batter will not stick to the fork. These cookies were sinfully delicious and disappeared as fast as we could bake them.
JULIA'S BEST EVER CHOCOLATE CHIP COOKIES IN A JAR
These cookies in a jar are great for presents or fundraisers!
Provided by Julia
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
- Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 48.2 g, Fat 8.6 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 5 g, Sodium 84.7 mg, Sugar 32.5 g
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- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to catch the sweet potato drippings. Grease a 9-inch square baker (or any other 2-quart baker) with butter or cooking spray. Remember to leave the butter at room temperature so it has time to soften.
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