Single Mom Chronicles July 13th 2020

Single Mom Chronicles July 13th 2020

On the rare occasion we got a bag of potato chips as a kid, we always had to get plain because gramma would use the crumbs to make potato chip cookies.  Or she would sprinkle them on top of a tuna noodle casserole.  I liked the cookies better.  Ha!  Yes, yes, I know this post is late.  But you know me by now so I know you forgive me.

I’m still in the habit of buying butter when it’s on sale whether I need it or not.  I can always store it in the freezer and use it when butter prices are high.  Aaahhh, the habits I picked up from gramma.  Or maybe I’m just cheap.  Anywho, what I love about these cookies is that they aren’t sweet like a traditional cookie and it has a sandy crispy texture that you don’t find in many recipes.  But I just love it.

The recipe comes together with scant few ingredients, doesn’t require fancy accoutrements, and doesn’t need to be chilled.  I drop them onto the sheet with a spoon and flatten them with my hand ever so slightly….slight of hand…get it?  (nyuck nyuck wheeee)  Corny jokes folks…that’s my jam.  Speaking of jam, you could make these thinner and sandwich jam inbetween them.  Or you could dip one end in chocolate.  Or both!  The world is your cookie!

The recipe does use a lot of butter.  That was gramma….lots of butter.  But these cookies should cost about five dollars a batch or less.  We rarely spend more than two dollars on a bag of chips because I get the off brands.  For me it’s the principle in regards to chips….I refuse to spend a five dollar bill on a junk food item.  I find it almost offensive.  The things I could do with a five dollar bill as a single mom at the grocery store…..chips was not one of them.

Potato Chip Cookies


  • 4 sticks butter
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 3 1/2 cups all purpose flour
  • 1 cup more or less crushed plain potato chips


  • Preheat the oven to 350 and beat the butter with the sugar and vanilla until fluffy, scraping down the sides at least once.
  • Beat in the flour one cup at a time.
  • Fold in the crushed chips.
  • On a baking sheet lined with parchment paper, drop tablespoon sized dollops of dough, flatten slightly, and bake for about 10-15 minutes or until the edges are golden and lightly browned.