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- It's day six, y'all, for our 12 days of Christmas cookies.
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This one is close to the top
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of maybe being one of my favorites
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and I'll bet some gum drops
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that maybe y'all have made this recipe before.
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But if you have not, I can't wait for you to make it,
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they're delicious, they don't look anything Christmasy,
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but they are wonderful cookies to have in the house
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for your guests and for you.
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So, we're gonna start with four sticks of butter.
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This is called a potato chip cookie
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and you know that potatoes
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always mean a lot of butter, right?
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Am I slinging it all over?
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Now I'm gonna add my sugar.
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Very basic, simple ingredients
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and I'd also bet that you got a bag of potato chips
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We're gonna add our teaspoon of vanilla.
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- [Eddie] It's a lot of butter.
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- [Paula] It is a lot of butter,
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that's what makes it so stinking good, Eddie.
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You and I have been together long enough
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to know that that's my favorite secret ingredient, right?
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- [Eddie] It's a lot of butter
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and my camera is actually kind of like fluctuating
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because of the brightness of the butter.
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(Paula laughing) (Eddie chuckles)
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- So we're gonna add our flour to our butter.
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I'm right handed so I'm gonna have to stop
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and turn that around.
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Boy, that butter makes it slick,
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(chuckles) it mixes together easy.
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I've got like a cup and a half
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of crumbled up potato chips,
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so I'm just gonna fold those in there.
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I hate to break them up any more
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than they're already broken up.
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I'm just going do one more little squeeze.
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Don't you think, Theresa?
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- [Theresa] I know they're shocked.
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- I'm just going do one more little squeeze
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'cause I don't know if I got any in the bottom of it.
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That's my story and I'm sticking to it, y'all.
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do like a rounded teaspoon
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and it's so important y'all, when you bake in your cookies
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that you make 'em all the same size
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because otherwise if you make 'em all different sizes,
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some'll get overdone, some'll get underdone.
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So you wanna be consistent
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in your size of your cookie.
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I'm gonna come in here with my fork,
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but I wanna make sure I flour it,
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so I can flatten my cookies
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'cause see that dough will stick in there.
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Just flatten mine a little bit.
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Give them a head start.
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'Cause you notice there was no leavening in these cookies,
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All right, y'all a 300 degree oven
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since like 18 minutes and it's been since last Christmas
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since I made potato chip cookies.
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So I'm just gonna keep my eye on 'em.
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18 minutes seems a long time,
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but we're cooking them at a lower temperature too.
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Look at these potato chip cookies, y'all.
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You wanna cook 'em until they just
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kind of a light brown around the edges
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and you remember I put a few more extra chips in 'em
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'cause I just felt a need for speed, y'all.
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Sorry, y'all, but I started without you.
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I'm on my second cookie.
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Look how beautiful they are.
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I mean, it just real plain looking, but after they cool,
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you want to sprinkle 'em with powdered sugar
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and it just dresses them up a little bit
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and, you know, you could cut a maraschino cherry in half
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and put in the middle,
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that'd make it look a little bit more Christmasy.
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Or you could sprinkle 'em with some little beans.
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But let me tell you something,
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that this cookie don't need all that jazz.
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- [Eddie] No, no, they're good just the way it is.
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- This is the most buttery cookie
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you will ever put in your mouth, y'all.
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Please put this on y'all's list
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if you hadn't already tried it.
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How can something so plain and simple
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taste so dang gone good, y'all?
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Merry Christmas and love and best dishes.
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I think this is number six down the drain.
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If they kept keep getting better
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I'm not be stand it, y'all. (chuckling)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
