It’s been so long since Johnny Carson retired from The Tonight Show that Jay Leno is about to hand it off for the second time. Johnny was from the town of Norfolk, NE – where half my family lives. And like me, Johnny was an alum of the University of Nebraska-Lincoln. Although I don’t think he ever had this cookie in mind, one of his catch phrases popped into my head when I ran across this recipe.
If you’ve even been in one of those fancy chocolate shops like at Crown Center, you’ve probably noticed they make chocolate covered potato chips. In fact, the new “it” taste is salted caramel mocha. It’s everywhere – including my favorite Starbucks drink.
When I ran across this recipe on Pinterest, I thought to myself “I have to try this recipe”. I figured it would either be the best or the worst cookie I ever made. Although I don’t think it is better than my Chocolate Crinkle recipe or will be as popular as my Weight Watchers three-ingredient cookie recipe, I did enjoy it and will definitely make it again.
Sweet and Salty Potato Chip Toffee Cookies from Pinterest
2 c. plus 2 T. flour
1/2 tsp. baking soda
3/4 c. butter, softened
1 c. brown sugar
1/2 c. sugar
1 egg, room temperature
1 egg yolk, room temperature
2 tsp. vanilla
1/2 c. crushed chips (I used Reduced Fat Ruffles)
1/2 c. chocolate chips
1/2 c. Heath bits or chopped Heath candy bar
Mix dry ingredients in one bowl. In another bowl, blend together butter, sugars, eggs, and vanilla. Slowly add flour mixture and beat. Fold in chips, chocolate chips, and Heath bits. Chill for 30 minutes. Bake at 325 degrees for 8-10 minutes. Makes approximately 3 dozen cookies.
I ran across this recipe a few weeks ago in The Kansas CityStar’s Sunday coupon section of the paper. Very easy and flavorful recipe. However, I think my recipe for the Salted Caramel Pretzel Brownies is even better.
Caramel Salted Brownies by Morton Salt
1 box of brownie mix (plus ingredients)
20 caramels, unwrapped
1 T. milk
sea salt grinder
Mix box of brownie mix according to directions. Pour into a 8×8 square pan. Melt caramels and milk in microwave for 1 minute on high, then 10 second intervals until smooth. Pour over brownie mix. Bake according to brownie mix directions. Remove from oven sprinkle with coarse sea salt. Cool before cutting.
As a kid, I remember seeing jars of seasoning on the tables at Pizza Hut. I didn’t understand what they were doing there. To this day, I don’t think I have ever seen anyone using them on pizza…except on an occasional dare from one child to another. Yet to this day, you always get asked if you want red pepper flakes or parmesan cheese even when you do carry out at any pizza place.
When I worked at SAFEHOME, my friend and co-worker Michele brought in these crackers with red pepper flakes. They had a little bit of kick but I couldn’t stop eating them. I looked online and found a similar recipe. I decided to make it with oyster crackers instead of saltine crackers. Yes, you loose a little of the seasoning but I think the flavor is more manageable this way.
Crackers a la Yvette
1 package of oyster crackers (or one box of saltine crackers)
2 tsp. red pepper flakes
1 (1 oz.) package of dry ranch salad dressing mix
1 c. canola oil
Combine ingredients in a gallon sized zipped bag. Shake every 10 minutes for an hour. Let them sit for a few hours for eating.