I wasn't happy with this dough at all while I was making it. It seemed saturated with oil. I chilled the dough awhile but that didn't seem to help and even as I scooped it onto the cookie sheets I expected the cookies to be a complete and greasy disaster. But as the first reviewer of this recipe I thought as long as I came this far I'd follow through, then give this recipe my honest review and rating, good or bad. SO glad I hung in there! These are one of the better cookies I've made in awhile! I wouldn't sub or change or add or omit ANYTHING in this recipe for fear I'd change how good they are, made just as the recipe dictates, complex as it is with its unusual variety of ingredients. When I noticed the oil and cream of tartar I knew to expect a light and sandy textured cookie, which I love. The oatmeal adds a rustic, chewy contrast in texture while the potato chips make these delightfully but delicately sweet/salty. To my surprise they held their shape, and didn't spread out flat as I half expected they would. They are not a hefty or sturdy cookie and crumble somewhat easily - very similar to the commerical Pecan Sandie cookies. A very surprising reward for what I expected would be a real disappointment! Loved your cousin's recipe Stephanie!
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I wasn't happy with this dough at all while I was making it. It seemed saturated with oil. I...