Random Tater Pic of the Day #256

Pringles around the holidays is always known for their out-there flavors, but sometimes they go a bit far, falling into odd-texture weird taste realm of Jelly Belly.

I'm not the only one who feels this way. Here's a pic of friend and sometime-contributor to French Fry Diary, expressing her concern for Pringles Sugar Cookie Potato Crisps.

Yeah, I think Pixie speaks for all of us. If we want sugar cookies, we'll have sugar cookies, and if we want potato chips, we'll have potato chips, or crisps, as Pringles calls 'em.

Stick to chips/crisps, Pringles.

French Fry Diary 653: Crunchy Cookie Chips

This is an interesting item. My friend Marni, who is always on the lookout for potato chip oddities, found these for me. From HannahMax Baking, these are Crunchy Cookie Chips. She got me the Chocolate Chip variety but they also come in Sea Salted Peanut Butter, Oatmeal Raisin, Cinnamon Sugar, Original, and Dark Chocolate Chocolate Chip.

Why am I talking about them here though you're probably wondering. Because they're more than cookies, they're chips. As the packaging promises, "Tastes like a cookie, eats like a chip." That's just about right on target with these large flat crispy and crunchy chocolate chip cookies. They also have that addictive chip vibe of not being able to eat just one.

And it gets better. These Crunchy Cookie Chips may seem decadent but the truth is they no artificial flavors, artificial colors, preservatives, transfats, or GMOs. The sugar, sodium, and cholesterol are all there but at reasonable levels. Sounds like a win-win.

These are very good, so if you like cookies and you like potato chips, you can kill two birds with one stone. Buy two bags, as they will go quickly. Glass of milk required. Thanks, Marni!

Valentine's Day Sweet Potato Raisin Cookies

Valentine's Day Sweet Potato Raisin Cookies

Categories: Cookies

1 c Raisins
1/4 c Butter or margarine
1 c Sweet potatoes, cooked, mashed
1 Egg
1 ts Vanilla
2 c Flour, whole wheat
1/4 ts Allspice
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Baking soda
1 ts Cinnamon
1/4 c Walnuts, chopped
1/2 c Unprocessed bran flakes
Non stick vegetable cooking spray

Preheat oven to 350 degrees F.

Soak raisins in hot water to cover 5 minutes; drain.

Cream butter, then add sweet potato, egg, vanilla; beat until creamy.

Mix flour, allspice, salt, nutmeg, baking soda, baking powder and
cinnamon. Add to creamed mixture and mix well.

Add raisins, nuts and bran flakes.

Drop onto cookie sheet sprayed with vegetable cooking spray.

Bake 10 to 12 minutes.