Back in the late ’70s, my sister’s best friend shared a cookie recipe that her mother had just come across. We made these regularly throughout the remainder of my childhood & teen years. Once I got married & left home, I didn’t make them as often, but every once in a while, I just need to have potato chip cookies.
I use a food processor to crush the chips & chop the pecans.
Warning: These are far from low fat!
1 1/2 cups flour
1 cup sugar
1 cup crushed plain potato chips
1/2 cup chopped pecans
2 sticks butter, softened
1/2 teaspoon vanilla
Stir dry ingredients, except for powdered sugar, together in the bowl of an electric mixer. Blend in butter & vanilla.
Bake at 325 for 15-25 minutes. I know that is a large cooking range for cookies, but your elevation & humidity will make a big difference. I use a cookie scoop & then flatten with my palm or a glass. Leaving them rounded in higher elevation &/or lower humidity will increase their bake time.
Remove from oven & cool. Roll in powdered sugar.