Sweet & Salty Chocolate Chip Cookies for Kids’ Cancer with OXO

September 29, 2014

Sweet & Salty Chocolate Chip Cookies with Potato Chips & Peanuts | One Hungry Mama

Well this is a no brainer. My friends at OXO have been busy raising money for pediatric cancer research as part of their pledge to Cookies for Kids’ Cancer and they’re asking us for help. All I had to do was come up with a delicious drop cookie recipe (and, oh boy, have I) and, in exchange for this post, they are going to donate $100 more dollars to their Cookies for Kids’ Cancer donation.

OXO Good Cookies: Cookies for Kids' Cancer campaign | One Hungry Mama

Your turn. All that you have to do is look for specially marked OXO products at participating retailers. For every stickered item sold, OXO will donate 25 cents as part of their $100,000 pledge* to Cookies for Kids’ Cancer. Don’t fret if you don’t want or need any of these items: there are other ways that you can help, too. (But, seriously, I know that you don’t have a cupcake corer and $7 is a small price to pay to help and have the proper tools to make these Banana Fluffernutter Cupcakes.)

Today, 25% of children diagnosed with cancer will not survive. In 2012, when we thought that my little one might be very sick, we met with an oncologist at the Memorial Sloan Kettering Pediatric Cancer Center. We were there to rule out cancer—and did—but spent the day around families who couldn’t rule it out; families who were bravely living with pediatric cancer. I want to live in a word where I can look back at that experience and believe that all of the kids we saw and met that day survived. There is a direct correlation between increasing research dollars and decreasing mortality rates. We are close, but not there and, until we are, lets shop, bake, donate.

#CookiesforGood indeed.

These crispy-on-the-outside, chewy-on-the-inside cookies are made with chocolate chips, peanuts, and potato chips. Yes, I went there—all in the name of a good cause! Plus I experimented with these quite a bit trying marshmallows, peanut butter, butterscotch chips and more, and found that the combination of potato chips and peanuts works best.

I tested these cookies using several types of potato chips and found that Lays original work best because of their salt content and thin crispiness. Thicker cut chips got soggy. It turns out that Classic Lays have 0 trans fat and contain only potato, sunflower oil and/or corn oil, so not terrible news considering, right?

I totally understand if you’re not the type to pick up a bag of chips just for a decadent cookie recipes. If that’s the case, stick with this absolutely killer rendition of classic Chocolate Chip Cookies. You can save this recipe for when you have a party and find yourself with mostly empty bags of crushed chips and leftover peanuts.

For more #CookiesforGood recipes, visit the OXO Good Cookies Pinterest board. Be warned: it’s a cookie extravaganza that will have you pinning—and baking!—like crazy.

Sweet & Salty Chocolate Chip Cookies with Peanuts & Potato Chips
(Can be shared with kids 12+ mos)*
Makes 1-2 dozen, depending on how big you make them

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 tablespoon pure vanilla extract
1 egg
2 egg yolks
1 1/2 cups crushed potato chips (see note above about the type that work best)
1 cup chocolate chips
3/4 cup chopped peanuts

1. Preheat oven to 350 degrees F. Grease or line cookie sheet with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

3. Using an electric mixer, cream together melted butter, brown sugar, and granulated sugar. Beat in vanilla, egg, and egg yolks. Mix until light and creamy.

4. Add dry ingredients to the wet and mix until just blended.

5. Stir in crushed potato chips, chocolate chips, and chopped peanuts by hand. Drop dough on prepped cookie sheets in tablespoon amounts and flatted slightly. (For extra large cookies, drop dough in 1/4 cup amounts.) Space cookies 3″ apart.

6. Bake for about 12 minutes (extra large cookies for 15-17 minutes), keeping in mind that baking times will vary. These cookies are done when the edges are lightly toasted and the center just barely cooked through (you want them to be a little chewy). Allow cookies to cool on the baking sheet for just a couple of minutes before transferring them to a wire rack to finish cooling.

*Note: While there is nothing in these that is unsafe, I recommend sharing them with eaters 12+ months due to the high sugar content. Also, though peanuts can be safe to introduce as early as 6-months-old (read more about how to introduce high allergen foods), these shouldn’t be shared with young children who aren’t already eating them. No matter how old your eaters, be sure to keep the bite and serving size age appropriate. A little of this treat goes a long way with wee ones.

*Note: In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

This post is sponsored by OXO who provided me with free products to aid in the development of my drop cookie recipe. I did not get paid, but $100 will be donated to Cookies for Kids’ Cancer in exchange for this post. A fair deal, I’d say.

3 Responses

  1. If it weren’t for the squirrels that took power over my mental faculties I’d completely agree with you, but they would never let me.

  2. I don’t think I’ve had a real shamrock shake either, but this looks delish!

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