I remember as a child getting to go to my grandparents house in Conroe. Mimi and Papa's house was on the edge of some piney woods, just on the edge of the railroad tracks, and full of wonderful surprises, like the second floor laundry chute which tumbled you out into the kitchen pantry, and drawers full of my mom's and aunts' clothes and hats. Papa came home everyday for a proper supper at noon and a short nap before returning to his law office, and I would settle in for an afternoon of hide and go seek with my cousins. Nostalgia for my grandparents prompted me to ask my mom for the recipe for Mimi's potato chip cookies, which I loved as a child. The recipes that I found on the Internet were just not the same, and it turns out the secret to a crispy salty sweet potato chip cookie is using Lay's brand thin potato chips and no eggs! These cookies are great because they get better the longer they sit too! I posted a picture on the Internet recently, and my cousins were piped in to remind me to give Jewel, Mimi's housekeeper, the credit for the cookies, as she was the one who made them... who knew!
Mimi and Jewel's Potato Chip Cookies
- 1 lb. butter
- 1 C. Sugar
- 3 C. Flour
- 1 TB. Vanilla
- 2 C. Lay's potato chips, crushed finely
- 1 C. toasted pecans, chopped finely
Preheat oven to 325. Cream together butter and sugar. Add flour until combined and add vanilla. Dump in potato chips and pecans and mix until just combined. If dough is super sticky, refrigerate dough briefly. Use a small spoon to drop rounded TB size portions onto a cookie sheet. Use a dampened fork to place one hatch mark on the cookies. Bake for 12-15 min. Sprinkle with a little granulated sugar when they come out the oven. Makes at least 4 dozen!
*Note! You can use a baby cuisinart to chop the chips and nuts up