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

powdered sugar

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.