Butter Beard’s Potato Chip Cookies
Four dozen cookies
8 ounces (2 sticks) unsalted butter, browned and slightly cooled
1 cup rolled oats, toasted and cooled
1 cup granulated sugar
1 cup dark brown sugar
2 tsp vanilla paste
2 large eggs, room temperature
3 cups all-purpose flour
1 tsp fine sea salt
2 tsp baking powder
¼ tsp chipotle pepper
3 cups potato chips (I use Kettle Chips – thin and extra crispy)
Kosher salt – to sprinkle on the cookies when they come out of the oven
1) In a non-stick skillet, heat the butter over medium high heat until it stops foaming and has developed a nutty aroma. Pour the hot butter into a glass measuring cup to slightly cool.
2) Wipe out the skillet and toast the rolled oats until just starting to brown and smelling nutty. Pour onto a small sheet pan to cool.
3) Preheat your oven to 325 degrees and line four baking sheets with parchment.
4) Once the browned butter has slightly cooled, cream it together with the two sugars on high in a standing mixer with the paddle attachment. Mix for at least five minutes.
5) While the butter is creaming, whisk together the flour, sea salt, baking powder and chipotle pepper.
6) Once the butter and sugar are creamed, lower the mixer speed to medium and add in the vanilla and then the eggs – one at a time.
7) Turn the mixer on low and add in the cooled rolled oats and then the dry mix.
8) Turn off the mixer and pour in the potato chips. Turn the mixer on low and stir together just until the chips break into the dough. This will only take 30 second or so.
9) Use a one-tablespoon scoop to portion twelve cookies per sheet pan. Lightly spray the bottom of a drinking glass with baking spray and slightly flatten each cookie.
10) Bake the cookies, two trays at a time, for 10-11 minutes until the edges are just beginning to brown and the top has cracked. Rotate the trays halfway through the baking.
11) The moment the cookies come out of the oven, sprinkle the top of each cookie with a dusting of coarse kosher salt. Let them cool five minutes on the baking trays and then remove them to a wire rack to finish cooling.
