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Ingredients
- 1/2cup vegetable shortening
- 1/2cup granulated sugar
- 1/2cup firmly packed brown sugar, light or dark
- 1/2teaspoon salt
- 1teaspoon baking powder
- 1teaspoon vanilla extract
- 1large egg
- 1cup rolled oats, traditional or quick
- 1cup King Arthur Unbleached All-Purpose Flour
- 1 2/3cups gently crushed potato chips
- -- Additional salt for sprinkling on top, optional
Instructions
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Preheat the oven to 350F. Lightly grease (or line with parchment) two baking sheets.
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Beat together the shortening, sugars, salt, baking powder, and vanilla.
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Beat in the egg, then stir in the oats and flour, mixing till cohesive. The dough will be stiff.
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Gently stir in the potato chips.
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Drop the dough in chestnut-sized pieces (about 1 level tablespoon) onto the prepared baking sheets, leaving about 1 1/2-inch space around each cookie.
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Bake the cookies for 12 minutes, until they're barely beginning to brown. This will yield a cookie that's crunchy on the outside, and softer within. For a cookie that's crunchy/hard all the way through, bake for 14 to 15 minutes, till light golden brown.
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Remove the cookies from the oven, and cool right on the pan.
