Sunday, October 31st, 2010
..there were Shaker Potato Chip Cookies! And they were packed with salty sweet crunchy awesomeness!
In all seriousness, though, this recipe from Sister Bertha Linsday in “The Best of Shaker Cooking” (1970) provokes some thoughts about cooking and originality. I’d eaten and baked “Garbage Cookies” (chocolate chip/raisin/oatmeal/whatever) years before David Chang and Christina Tosi started selling their famous Compost Cookies at Momofuku Milk Bar. I thought the idea of adding savory snack foods, however, was truly original…until I came across my Shaker Cooking book.
I made these Wednesday. This week has been crazy (hence the late/short post) but more discussion of baking and originality can be expected soon.
Shaker Potato Chip Cookies (Makes about 48)
1 c. white sugar
1 c. brown sugar
1 c. butter (2 sticks)
2 eggs, well beaten
2 c. flour
2 c. oats (“old fashioned” not instant)
2 c. crushed potato chips
1 c. chopped nuts (walnuts work really well)
1 c. raisins or chopped dates
1 tsp. baking soda
1 tsp. vanilla
Cream butter and sugar, add beaten eggs. Mix together with all other ingredients and drop by tablespoonfuls on a greased baking sheet. Bake at 375 degrees for 10 to 15 minutes.