The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Potato Chip Monster Cookies
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. Cashews and caramel would be a good addition to these to balance out the salty! I have a couple of different recipes on my website for “monster” type cookies but these may be my new favorites. They really hit on every craving sensation that I seem to have.
It goes without saying that “monster” type cookies are super popular in the local Amish communities as well. Has anyone else noticed that? You also may be wondering “what makes a monster cookie, a monster cookie”? Well, in my opinion, it is a cookie that is large is size and structure as well as large in flavor with lots of ingredients. Think “going overboard” or “loading up” the amount of ingredients in these. Anything is possible!
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.
Enjoy!
ASK AND ANSWER: What is your favorite thing to make once the weather gets warmer? Email me and let me know! I would love to hear from you.