Monday, February 23, 2009

Dinner and a Cookie

Ever impatient, I couldn't wait the 30 min to reheat the full round pan of leftovers from Two Guys from Italy, so I scooped a hunk into a ramekin and nuked my Baked Gnocchi with Tomato Cream Sauce and Ricotta and Mozzarella.

I added some red pepper flakes and fresh basil from by own little basil plant.

And since I beat traffic, and had some time... I baked! again! In like 3 days! OMG WOW!

Potato Chip Cookies from justJENN recipes
I only had 1 bag of chips, so I halved the recipe.
1 Stick Butter
1/4 C Packed Brown Sugar
1/4 C Sugar
1/2 an egg (this was a toughie)
1/2 tsp. Vanilla
1/2 C Flour
1/4 tsp. Baking Soda
1/16 salt (another toughie... I "pinched" this one)
3/4C crushed potato chips (1 snack sized bag - I used Lay's)

Cream butter and sugars. Add egg and vanilla.
Combine dry ingredients. Add to butter mixture.
Mix in by hand crushed potato chips.
Drop teaspoon dollops onto parchment lined baking sheets.
Bake at 375 for 8-10 minutes.

Notes: The cookies are SUPER buttery. They melt down quickly and bubble a lot. Once removed from the oven, they're still soft. Let stand to firm up a bit before transferring to a cooling rack to cool completely.

I planned to drizzle with chocolate. But they weren't as salty as I thought (wanted) them to come out to be. I should have used a different kind of chip - maybe kettlecooked, or just a thicker chip.

1 comment:

Simply Me said...

the left overs look woooonderful! I'm so proud of you for eating them :)
ALso , really.... potato chip cookies?? thats new.