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Ingredients
- 1 c. margarine or butter
- 1/2 c. sugar or 4 packs sweetener
- 1/2 c. pecans, chopped
- 3/4 c. ripple potato chips, crushed
- 2 c. self-rising flour
- 1/2 tsp. vanilla
Method
- Melt margarine, add sugar and vanilla.
- Stir until fluffy. Add flour, potato chips and nuts; mix well.
- Drop by teaspoon 2-inches apart.
- Flatten cookies by back of spoon.
- Bake at 325° to 350° for 8 to 10 minutes.
- Cool before removing from pan. Note:
- When you substitute sugar for sweetener, cookies are softer.
