So you can imagine how paralyzing it is when cakers are faced with the ultimate snack showdown: salty vs. sweet. Luckily, there are visionairies who walk among us (well, church women in Wisconsin, anyway) who single-handedly bridged that divide with a cookie that delivers a pinch of sweet followed by a slap of salt. Oh, and a little butter. As in two sticks. But if they ain't counting calories in Wisconsin, I suggest you don't bother, either.
When I taste-tested these cookies, the reaction was a bit mixed. Some people were puzzled. Why add potato chips to cookies, they wondered? But others who tried them – namely cakers – loved ‘em. It was one less decision they'd have to make that day.
½ cup sugar
2 sticks butter
½ cup crushed potato chips (See Note 1)
1 cup pecans
2 cups flour
Heat over to 350°. Mix all ingredients and roll into balls. Flatten with the bottom of a glass on a cookie sheet. (See Note 2)
Note 1: I went with plain chips, but to add some more texture, I'd recommend using rippled.
Note 2: It doesn't give a cooking time. I left them in for about 10 minutes or so.
Source: The recipe book is from Wisconsin, but doesn't have a cover, so I've christened it "Coverless Wisconsin Cookbook."