Wednesday, July 11, 2012

52 cookies :: week 27 :: potato chip cookies

There is a running joke up here around making coffee in the morning. With a philosophy of connection to our daily routine we grind the coffee by hand. D likes his morning cup – but not-so-much the time and energy it takes to get there. We tease him about it – and of course being the good sport he is, he puts up with it all with a smile. (And I’ll add the end result cup of coffee is amazing!)

52 cookies

I hadn’t really thought about this in regards to the cookies being made up here, but the same thing applies. We do not keep a food processor or stand mixer or hand mixer for that matter up here. We do all baking by hand. This turned me towards this recipe that I read in the latest MSL on our drive up here. “Softened butter.” Say no more.

52 cookies

The other foil I hadn’t taken into consideration up here is the humidity. I am used to baking in the hot desert clime of the SFV – not the rainforest of the Pacific Northwest. I hold the humidity partly responsible for my disappointment in this week’s cookie. The chips didn’t hold their crunch. I’ll try it again at home.

52 cookies

In any case…

Potato Chip Cookies
From Martha Stewart Living July 2012

2 sticks unsalted butter, softened
¾ c packed light-brown sugar
¾ c granulated sugar
1 tsp vanilla extract
2 large eggs
2 ¼ c all-purpose flour
1 tsp baking soda
¾ tsp coarse salt
4 c coarsely crushed salted potato chips, divided
1 c pecans, toasted and coarsely chopped

Preheat oven to 375 F. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. (Without a mixer in the cottage I used a whisk and some muscle.) Add vanilla and eggs, and beat on medium speed until just combined.

Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 c potato chips and the nuts

Roll dough in 2 “ balls, and then roll balls in remaining potato ships to cat. Place cookies 2 “ apart on a parchment-lined baking sheet. Bake until golden, 18 – 20 minutes. Let cool completely on baking sheet. Cookies can be stored in an airtight container up to 5 days.

K: chips + cookies + YUM = Kennah!


D: What the what?! This week’s cookie takes a turn to the bizarre. It’s a great idea with a bad hair day. One would think that potato chips make a great salty addition but they turned out soggy. I was thinking that they needed cranberries or something to go with the pecans, then it came to me. Cut up bits of hot dogs, and maybe some BBQ sauce. Add that to the mix… guaranteed no more munchies. And you wonder why no one has tried that yet…

52 cookies

You’ve likely noticed that my posts are in bits and spurts from up here. Along with the lack of electric coffee grinder and food processer, we also live without television, telephone and internet. We try to head into “town” every few days (or at least once a week) for a coffee at our favourite bakery and some time “on-line.”


this single spark said...

my first reaction is 'ick!' but i do love martha's cookie recipes so.... maybe not so icky? but soggy chips wouldn't be my thing.

another chip recipe to try when you're back in the desert:

amy h said...

My Chicago grandma used to make potato-chip cookies at Christmas! So I have a sentimental attachment to them. They were never exactly crispy -- the chips just kind of made the cookies more flaky. Yum.