I couldn't help myself. I just had to do it. This recipe called for Oleo Margarine and there's no way I'll bring it into my house. The closest thing I have on hand is Earth Balance Soy Free Buttery Spread. And since I was using "my butter" I decided to use "my flour", Bob's Red Mill 1 to 1 All Purpose GF Flour Blend. Finally, something I can taste test, but with a name like Potato Chips Delight, do I really want to?
Thanks go out to Dorothy, a woman who I did not know. I was familiar with Lala's friends Belle and Henrietta. My Aunt Peg, Lala's youngest sister was another prominent figure, along with Aunt Peg's friend Irma. My Aunt Do joined us every Thanksgiving, and although Aunt Addie, Lala's oldest sister, was still alive when I was young, I'm sad to admit that I don't remember her.
I doubt my siblings would remember Henrietta. I only remember her visiting us at our first home. My best guess is that she passed away around the time my youngest brother was born and we moved to a new, larger home. Henrietta would spend time with Lala, typically at our kitchen table. The image of her sitting there with a cup of coffee in front of her, the image is burned into my memory as a snapshop. I was only six when we moved from this house so my memories of her are more about what she looked like and less of who she was as a person, although she never anything but kind to me. I'll share more on the other ladies in Lala's life when I come across their recipes. And I really wish I knew Dorothy. If she was anything like the other women Lala spent her time with, I'm sure she was a very fine person.
I've never had potato chip cookies before. Happy that I could taste test this recipe and not be forced to wait until the kids are home from school to hear an opinion on them, I'd likely make them again but add either salt or more potato chips the next time. I was looking for more of a salty-sweet treat, and these tended to lean more sweet. They are very good raw (nothing in these requires baking) and when baked have a crumb similar to shortbread.
Thanks go out to Dorothy, a woman who I did not know. I was familiar with Lala's friends Belle and Henrietta. My Aunt Peg, Lala's youngest sister was another prominent figure, along with Aunt Peg's friend Irma. My Aunt Do joined us every Thanksgiving, and although Aunt Addie, Lala's oldest sister, was still alive when I was young, I'm sad to admit that I don't remember her.
I doubt my siblings would remember Henrietta. I only remember her visiting us at our first home. My best guess is that she passed away around the time my youngest brother was born and we moved to a new, larger home. Henrietta would spend time with Lala, typically at our kitchen table. The image of her sitting there with a cup of coffee in front of her, the image is burned into my memory as a snapshop. I was only six when we moved from this house so my memories of her are more about what she looked like and less of who she was as a person, although she never anything but kind to me. I'll share more on the other ladies in Lala's life when I come across their recipes. And I really wish I knew Dorothy. If she was anything like the other women Lala spent her time with, I'm sure she was a very fine person.
I've never had potato chip cookies before. Happy that I could taste test this recipe and not be forced to wait until the kids are home from school to hear an opinion on them, I'd likely make them again but add either salt or more potato chips the next time. I was looking for more of a salty-sweet treat, and these tended to lean more sweet. They are very good raw (nothing in these requires baking) and when baked have a crumb similar to shortbread.
Although I used Earth Balance, it's possible that any butter substitute will work well in this recipe.
To crush the potato chips, I placed two large handfuls in a quart size zippered plastic bag. I then used my Oxo Goodgrips Meat Tenderizer (I'm not paid to endorse this or any other product) to crush them. This step can also be done in the food processor but I wasn't completely committed to using it at this point in the recipe.
About 20 seconds later I made up my mind and pulled the food processor out of the cupboard. I don't know about yours, but my food processor is a work horse. And in case you're wondering, YES my s-blade was part of the recall and NO I do not have my replacement blade yet. It's been 5 months since I submitted the recall paperwork. I can't live without an s-blade so I take a chance every time I use it. I've had this processor since 2004. A wedding gift, it came with an instructional VHS tape! About two years ago I thought the motor had burnt out (there was smoke!). When I called Cuisinart to ask about the warranty and replacement, I was told that it was just outside of the warranty period and would not be covered. It was likely just user error and that I let it run too long or whatever was in it, my memory is failing me on this one, had bogged it down too much. Either way, I had an f-this moment and decided to keep it and see how it would do after some R & R. It's fine.
The dough was too sticky to roll into balls between my palms, like I did with the Chocolate Drop Cookies. Using a regular teaspoon from the silverware drawer seemed to work well enough. I chose to bake them in our toaster oven (again, not endorsed to share this with you). Rather than the suggested 15 minutes which is a likely full size oven appropriate amount of baking time, they were ready to come out after 11 minutes.
Let them cool on the baking tray for five minutes before transferring to a cooling rack. If you are unsure of how long to bake them, check for how brown they are on the bottom edges. I waited until the tops of some of the cookies began to take on a golden hue (see the next photo for reference).
If you make this, please let me know how it turns out in the comments below. And as always, remember to follow Caught Red Threaded on Facebook and Instagram for exclusive offers and ideas.
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