Snack: Crisp Potato-Chip Cookies

Recipe by Woman's Day Kitchen It might sound zany, but these cookies from our November 1976 issue are entirely addictive, delivering just the right balance of salty and sweet with chocolate chips and crushed potato chips blended into the mix.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Crisp Potato-Chip Cookies

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 stick unsalted butter
1 c. each granulated sugar and packed light brown sugar
2 large eggs
2 c. all-purpose flour
1 tsp. baking soda
1 c. semisweet chocolate chips
1/2 c. chopped nuts (walnuts or pecans)
2 c. crushed potato chips

Instructions

In a large bowl, beat butter, sugars and eggs with mixer until well blended. On low speed, beat in flour and baking soda just until blended. Stir in chocolate, nuts and potato chips until well blended. Refrigerate 30 minutes or until firm enough to handle.
Heat oven to 350 ºF. Coat baking sheet(s) with nonstick spray or line with nonstick foil.
Shape mixture into 3 ⁄4-in. balls and place 2 in. apart on prepared baking sheets. Bake 10 to 12 minutes until golden around edges.
Cool on baking sheet on wire rack 1 minute; remove cookies to rack to cool completely.

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