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Chocolate chip potato chip cookies from woman's world magazine



 about 2 years ago

Hi everyone--I'm searching for my long lost recipe from Woman's World magazine--from at least 15 years ago--"Deidre Hall's Potato Chip Chocolate Chip Cookies"--made with oil instead of butter. These were the best cookies and my kids loved them. I'd love to make them again for my grandkids but I've lost the magazine clipping. I'd be so grateful if anyone could help me! Thanks in advance!


Peanut Patty
Ola, United States
 about 2 years ago

Nancy, I found this for Wendy in Vancover Island, Cda.

Kathy in Alabama

Deidre's Extraordinary Chocolate Chip Cookies (40-60 cookies)
I cut this recipe out from a "Woman's World" magazine. It is a great recipe that is supposed to be Deidre Hall's favorite. ? July 7, 2003

Deidre's Extraordinary Chocolate Chip Cookies (40-60 cookies)
4 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup butter, at room temperature (not melted)
1 cup light brown sugar
1 cup white sugar
1 cup oil
1 tsp. milk
1 tsp vanilla
1 egg
2 cups chocolate chips
1 cup nuts chopped (pecans, walnuts,etc.)

Preheat oven to 350 degrees. In a large bowl beat sugars and butter until smooth. Beat in oil, milk, vanilla, and egg until combined. Add flour, salt, baking soda, and cream of tartar and beat until combined. Stir in chocolate chips and nuts.

(I will sometimes add about 1/2 cup of sprinkles at this point as well. It gives it a real colorful appearance and kids love that!) Drop by 2 tablespoons, about 2 inches apart. Bake 15 minutes or until slightly browned on top.

***Make several copies and put in different books, and give to friends and relatives. That way you have a copy when you want it...

Peanut Patty
Ola, United States
 about 2 years ago

Crisp Potato-Chip Cookies

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

Total Time: 1:15

Prep: 0:20

Level: Easy

Serves: 80


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
½ c. chopped nuts (walnuts or pecans)
2 c. crushed potato chips

1 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.
2 Heat oven to 350ºF. Coat baking sheet(s) with nonstick spray or line with nonstick foil.
3 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.
4 Cool on baking sheet on wire rack 1 minute; remove cookies to rack to cool completely.


1 c. sugar
1 c. brown sugar
1 c. oil
1 c. butter
1 egg (optional)
1 tbsp. sour milk
1 tsp. vanilla
1 tsp. almond flavoring
1 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
2 c. crushed potato chips
3 1/2-4 c. flour
2 c. chocolate chips

Cream sugar and fats; add remaining ingredients, except flour and chocolate chips. Stir thoroughly. Gradually mix in flour and chocolate chips. No need to grease pans. Bake at 350 degrees for 10 minutes.
crushed potato chips blended into the mix.