Thirty to forty years ago, the Omaha Nebraska Parks and Recreation Department sold a lot of these cookies.
| Servings: | 36 |
| Yield: | 2 to 3 dozen |
Ingredients
- ¾ cup butter
- ¾ cup white sugar
- 1 egg yolk
- 1 ½ cups all-purpose flour
- ¾ cup crushed potato chips
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and sugar until smooth. Stir in the egg yolk. Add the flour and nuts, mix until well blended. Stir in the potato chips last, so they don ‘t get too crunched up.
- Roll the dough into walnut sized balls. Place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 36 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I used 1 cup of butter, a whole egg, and a little vanilla. They went so fast next time I will have to double the recipe
I chose to give it 4 stars because they do taste good but I am a sucker for a shortbread cookie anyway. I combined many of the suggestions such as: added 3/4 C packed brown sugar, 1 tsp vanilla, 1 tsp baking powder and I put in 1 C of crushed potato chips. I didn’t have any walnuts so I used pecans. I also flattened them with a glass before baking. My issue is even though they tasted great I really didn’t taste any potato chip. I can see the potato chips so I know I didn’t crush them too finely. Maybe I will make them as a shortbread cookie and see if I notice a difference then.
This recipe needs adjustments. After making as written, the first batch came out somewhat bland, crumbly balls of dough. I then added some vanilla and pressed them down before baking; this helped. These have a very grainy texture. I think it needed the whole egg and probably a whole cup of butter to improve it more.
kind of bland. i added more potato chips just to give them more of an edge. i think it would be interesting to try lime juice in this recipe…?
I made a few adjustments to this recipe and it turned out wonderfully! For starters, I doubled the recipe exactly. I added 3/4 c. brown sugar and 2 tsp. baking powder. Also, I flattened each cookie with a fork prior to baking – these cookies won’t flatten on their own! Very nice flavor and so easy to make! The only other suggestion I can think of is to possibly cut back on the butter due to the oily-ness of the potato chips, though I didn’t find that the amount of butter was necessarily a problem. Thanks for the recipe!
I’ve never had cookies made with potato chips before, so I didn’t know how finely to crush the chips. I crushed them rather finely, and they turned out all right. Next time I think I won’t crush them quite as much because it may improve the texture. These cookies tasted great – buttery and sweet, with just a touch of walnut flavor. I also like that they don’t flatten out as they bake!