Preheat oven to 325 degrees F. Combine flour, soda and salt; reserve.
At medium high speed beat sugar and butter until creamy, 2 minutes.
Beat in egg and vanilla; beat 1 minute. Reserve 1/2 cup chocolate chunks. At medium low speed beat in flour mixture and potato chips until combined. Beat in remaining chocolate chunks.
Drop dough by 1/4 cupfuls onto ungreased baking sheets, 3 inches apart; flatten to 3 inch diameter circles. Press remaining chocolate chunks into top of cookies.
Bake 15-17 minutes or until golden. Cool 2 minutes. Transfer to racks; cool.
By Robin from Washington, IA
Pre-heat oven to 350 degrees F. Lightly grease two large baking sheets. Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with a wooden spoon or an electric mixer set on medium speed until creamy. Beat in egg and vanilla extract; set aside. Sift the flour, salt, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks. Spoon tablespoonfuls of the dough, about 2 inches apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8 to 10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.
Note: Use semisweet, milk or white chocolate of a combination of all three, for the chocolate chunks. You can also substitute raisins for a healthier treat.
Source: I got this recipe from a friend who had made these cookies for a luncheon dessert for our women's club several years ago. These have become our favorite chocolate chunk cookies.
By Connie from Cotter, AR
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