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Reviewed: Jan. 13, 2008

Unlike others, my cookies did not spread when baking. They were perfect and like most cookies, though I only bake with butter. (sometimes overbeating/creaming has caused my cookies to spread). I did substitute toffee chips (with the chocolate on them) for the butterscotch chips. They came out great, and the hint of chocolate was great. Also, they didn't seem to be as sweet as when I used the butterscotch chips.

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Acurlytops


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Reviewed: Dec. 11, 2007

My cookies turned out thin and crispy and the dough melted and spread out in the oven while the butterscotch chips stayed mostly in the center. They aren't so much sweet/salty, although they have a good sweet flavor (I love the butterscotch). My kids couldn't get enough of them! I agree with another reviewer and think I might like them better if they didn't spread so much during cooking.

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momsbasement

	Cooking Level: Intermediate
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Reviewed: Nov. 17, 2007

Very good. Thought it would be more salty/sweet but really was more sweet. I will make these again but may add more potato chips. Very unique recipe.

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Coates

	Cooking Level: Expert Home Town: Gilbert, Arizona, USA Living In: Johnson Creek, Wisconsin, USA
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Reviewed: Oct. 26, 2007

This recipe nearly caused a stampede to our classroom. While not everyone gave them high marks, those who did felt they were our best cookie yet.

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Chrissy's Class

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA
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Reviewed: Jul. 13, 2007

I wanted a cookie that was a little different and this sure did it. I liked the sweet butterscotch mingling with the salty potato chips. My only change if I made them again would be to substitute shortening for half the butter as my spread a little too much. But they taste delicious.

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Caiti Ann

	Cooking Level: Intermediate Living In: Iowa City, Iowa, USA
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Reviewed: Jun. 10, 2007

I woke up yesterday morning remembering a potato chip cookie that my mom last made probably 30 years ago. I did an ingredient search and couldn't believe a recipe was posted. I followed the recipe exactly and they came out perfectly -- just the way I remembered them. I took them to our family reunion and they were a huge hit -- at least two of my cousins asked for the recipe! These were a great hit, and my daughter told me I should quick working and just bake these every day. Thanks for posting!

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BNTBURGESS


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Reviewed: Dec. 2, 2006

Great cookie! I used chocolate chips instead of butterscotch & added some pecans I made a batch for my family, then 2 batches for work and they were all snapped up within a few minutes. Thanks for the recipe!

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sarahxbee

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Jul. 5, 2005

I really, really liked this recipe! Quick and extremely easy to make, and with a really good tasting, not-too-sweet cookie as your end result. I particularly liked the fact that, though the recipe calls for real butter, you didn't have to refrigerate the dough before baking. I adapted the recipe to a half batch with no problems. The only thing I found I had to do differently was modify the baking time a bit: I cooked them for about 11 minutes on a parchment paper-lined sheet, and they turned out beautifully. My entire family loved these cookies, and I will definitely make them again. Thanks so much, Arlene! :)

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LUVSHERREDSOX

	Cooking Level: Expert
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Reviewed: Jan. 2, 2004

These cookies are nothing to write home about their are not good or bad.

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SEE NU

	Cooking Level: Expert
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Reviewed: Jan. 20, 2003

These cookies were interesting. Quick and easy to make but I don't think I'd make them again with the butterscotch chips. The butterscotch is a little too sweet so it overwhelms the salty taste. Maybe something like semisweet chocolate chips would make it better!

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YUMYUM123


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Reviewed: Dec. 30, 2002

These are surprisingly good - nice and crunchy! I added 1 t of vanilla. Don't let the potato chips put you off.

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NOELLER67

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Dec. 12, 2002

My kids love these. Even my husband said, "These are awesome." He couldn't believe I used up all those mostly empty bags of stale chip crumbs in the bottom of the pantry-I was trying to be frugal! I made them in the food processor and just folded in the butterscotch chips at the end. I made half the batch without the chips and mixed them in with the last half. Very easy and very good! Thanks...

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LEENER3BOYS


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Reviewed: Oct. 30, 2002

Very easy to make and tastes great. Excellent way to get rid of the "crumbs" in the bottom of the bag. I put white choclate instead of butterscotch one time and that was good too! Thanks for the recipe.

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NIKSAN


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