Originally published on “Blaise the Baker” June 20th, 2016
I love “monster cookies”, but I grew up with my Grandma Barbra calling them “Kitchen Sink Cookies”. Whatever you call them, call them delicious. These are the perfect combination of sweet, salty and crunchy. Very addictive! Feel free to substitute the Mini Reese Pieces for chocolate chips. Also feel free to add up to 1/2 cup of your favorite nut variety.
Potato Chip Monster Cookies
1 cup white granulated sugar
1 cup light brown sugar, lightly packed
1 cup solid vegetable shortening
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 cups white all-purpose flour
1 cup quick cooking oats
1 cup crushed plain potato chips
1 10 oz. bag Mini Reece Pieces
Start by preheating your oven to 350 degrees F. Prepare your baking sheets by lining each with parchment paper.
In a large bowl, mix together the white granulated sugar, light brown sugar and solid vegetable shortening. Mix in the two large eggs, pure vanilla extract, baking powder and baking soda beat until light and fluffy.
Next add in the white all-purpose flour, and stir until combined. Stir in the quick cooking oats and stir.
Stir in the crushed potato chips.
Finally, stir in the mini Reese Pieces.
Using a 1/4 cup measure, scoop dough onto prepared baking sheets. Roll the dough into balls, but don’t press flat. Keep dough balls about 3-4 inches from each other – giving them plenty of room to spread when baking.
Place in preheated oven for 18 minutes or until golden brown.
Once baked, remove from oven and allow to cool slightly on baking sheets before enjoying.