Butterscotch Potato Chip Cookies

Sounds weird, I know! Trust me though, everyone that tried these cookies loved them. Buttery, soft, and loaded with the tastes of salty and sweet, these cookies are a must try. The overly sweet butterscotch is toned down by the salty potato chips for a perfect cookie that everyone will love!

Butterscotch Potato Chip Cookies from with sprinkles on top

1 c. butter flavored shortening
3/4 c. sugar
3/4 c. packed brown sugar
2 large eggs
2 c. all-purpose flour
1 teaspoon baking soda
2 c. crushed potato chips
1 c. butterscotch morsels

1. Cream shortening and sugars until light and fluffy. Beat in eggs, one at a time. Combine flour and baking soda; gradually beat into the mixture. Stir in the chips and butterscotch morsels.
2. Place tablespoon-sized balls on an ungreased cookie sheet. Bake for 10-12 minutes at 375F.

Suggestion: Try different kinds of chocolate chips. They come in so many different flavors. Dark chocolate and cinnamon chips are just a couple of my favorites!

White chocolate pretzel peanut butter cookies

I'm really not a fan of white chocolate. I've always found it to be overly rich and too much for me. For some reason though, when I stumbled across this recipe, I was immediately intrigued and knew that I would be baking it. A loaded cookie; the base a rich peanut butter, it's filled with creamy sweet white chocolate and is balanced with crushed pretzels. The finishing touch that makes this cookie truly special is the sprinkle of sea salt that goes on top. If that sounds weird, give it a chance! That sprinkle of salt on top is magical and helps all of the different flavors to stand out on their own. If you're looking for something different, fun, and deliciously yummy, try this one tonight!

White chocolate pretzel peanut butter cookies by Picky Palate

1 stick softened butter, 8 tablespoons

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 cup white chocolate chips, to melt

1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)

1 large egg

2 teaspoons vanilla

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup broken pretzel pieces

1 Cup additional white chocolate chips

1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.

2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.

3 dozen cookies

Suggestion: Try mixing it up with different kinds of chocolate chips or cookie bases. Make this your own and have fun with it!

Potato Chips (in your microwave)

Yep, you read that right. You can make delicious, crispy, savory potato chips in your microwave. You know, that small appliance in your kitchen that requires only the most minimal effort. While I'm not such a fan of using the microwave on a regular basis, it sure got the job done right this time. If you don't have the time or patience to stand behind a fryer, try this today. Best of all, you're using a fresh potato and just a little bit of oil, so this is a healthy one too! Easy and delicious, you don't want to miss out.

Potato Chips (in the microwave) adapted from allrecipes.com

Ingredients

• 1 tablespoon vegetable oil
• 1 potato, sliced paper thin (peel optional)
• 1/2 teaspoon salt, or to taste

Directions

1. Pour the vegetable oil into a plastic bag. Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave and the thickness of the potatoes. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You may need to re-spray the dish between batches.

Suggestion: A mandolin is your best bet to get get the thinnest slices of potato, but if you don't have one, take your time, use a very sharp knife, and try to slice the potato as thinly as possible. You many need to adjust the cooking time depending on the thickness of the slices.