Reviewed: Feb. 29, 2012

five star recipe even tho i only added 3/4 cup of each sugar!!

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Reviewer:

PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

Reviewed: Dec. 9, 2011

Pretty good cookies. Interesting. I used sweet potato chips since I don't have potato chips. Bf said he couldn't really taste the chips, which is good. They certainly offset the sweetness of the butterscotch chips, which made me happy. A little chewy, and flat cookies. They look puffy when you take them out, but if you leave them on the cookie sheet for 3-4 minutes, they flatten right up. thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 22, 2011

I love the combination of sweet and salty. I have also made them with peanutbutter chips.

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Reviewer:

Kristine

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Nov. 13, 2011

I made a half batch of these, which yielded 25 cookies using my cookie scoop. I was disappointed that these cookies, for me anyway, came out incredibly flat, and they crack and crumbled apart easily. But, I loved the flavor, so I may try again.

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bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Oct. 12, 2011

These were good...but honestly...the potato chips did not add anything but calories. Very moist and chewy, but I probably won't make these again.

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ZeeWee

Cooking Level: Intermediate

Reviewed: Oct. 10, 2011

Love these.Will definetly make them again.Thanks for the recipe.

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Reviewer:

georgi porgi

Cooking Level: Expert

Home Town: Elizabeth, Colorado, USA

Living In: Muskogee, Oklahoma, USA

Reviewed: Jul. 25, 2011

This is one of the few items I bake well. They have been a staple in my holiday baked goods for years. Use thin potato chips, such as Lays Original. Add a 1/2 cup of pecans to the recipe as well. I always chill my dough for 30 minutes before I bake them. I have found that men and boys absolutely love these cookies.

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Reviewer:

terriblecook

Reviewed: May 2, 2011

I didn't have enough potato chips so used 1 cup potato chips and 1 cup taco chips. Worked great. Good recipe and great way to finish off those bags of chips no one wants to finish.

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Reviewer:

slick781

Reviewed: Mar. 23, 2011

I thought these were very good. I saw an identical recipe somewhere else that called for 2 cups of flour, not 2.5, but I added the extra and thought that the dough was rather dry, but it still came together nicely. My cookies did not bake up flat or spread - they were perfectly shaped. I did add a bit of vanilla. I liked them - unfortunately, my family did not. They did not care for the flavor of butterscotch (wuzzies!) so next time I'll use chocolate chip. I might add some peanuts too.. these would have been great using them. Thanks for sharing, Arlene

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Reviewer:

LemonLush

Cooking Level: Expert

Reviewed: Feb. 4, 2011

Just whipped these up for the first time, and I'd have to say they were some of the easiest to make, yet most delicious cookies I've ever made. Hardest part was staying out of the dough until they were done. Just the right sweetness, and a nice chewy texture. Excellent

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