1.5 oz potato chips -lightly crushed (weigh) (I used Kettle Chips)
0.3 teaspoon salt
0.5 coconut or shredded sweetened (or leave out and use a full 2 oz of chips)
1 cup unbleached flour sifted (4 oz weight)
4 oz butter unsalted room temperature (1 stick)
0.5 teaspoons vanilla
Equipment
baking sheet
oven
blender
Directions
Beat the butter with a mixer until it is creamy. Beat in the brown sugar and vanilla and continue to cream mixture for about 2 minutes. Reduce mixer speed to low and beat in the egg.
Mix together the flour, baking soda, salt and cinnamon.
Add the flour mixture to the batter and stir until it’s mixed in, then add the oats, dried fruit, pecans and potato chips. Stir well. Batter should be slightly crumbly from all the add-ins, but not dry. If you used the right amount of flour it won’t be.Using a 1/4 cup measure, scoop up dough and make 12 large mounds. To help shape the crumbly dough, moisten hands with a small amount of water. At this point you can bake the cookies OR you can arrange the mounds on a plate and chill them until ready to bake. I’ve been chilling mine overnight to get more height.When ready to bake, let the dough mounds come to cool room temperature.
Place dough mounds on heavy duty ungreased or parchment lined cookie sheet spreading about 2 inches apart. Press tops down slightly.
Bake at 350 for 18-20 min or till lightly browned and cookies appear set. For moister centers, 18 minutes, for dryer cookies, go with the longer cook-time. Makes 12.Notes: To toast pecans, spread on a cookie sheet and bake at 350 for 8 to 10 minutes.
