It seems like my only posts are for the Leftovers Club. Well, that’s true! My only posts are for the Leftovers Club, but I am savoring my last week with my previous baby. I am so, so not ready to go back to work– I know it’s going to be much harder on me than my sweet baby.
This past weekend, I had a huge accomplishment– I ran a 10 mile run in Washington, D.C. This is a big deal for me– it got me out of the house to train. It got me moving when getting up and getting dressed with the baby bear was hard. I feel really proud that this happened just three months after my sweet baby was born.
Of course, I celebrated with cookies! The theme for the club this month was salt. I craved potato chips when pregnant, so it seemed like a match made in heaven– salty and sweet and chips in cookies. I was paired with Ginger from Stark Raving Delicious, and I hope she likes them.
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- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 2 cups chocolate chips
- 2 cups potato chips (wavy preferred)
- 2 eggs
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- Cook time: 10 - 11 min
- Servings: 3 dozen
- Difficulty: easy
Preheat the oven to 350 degrees. Cream together butter and sugars. Mix in eggs, flour, salt, baking soda, and vanilla. Then stir in chips and chocolate chips.
Use medium cookie scoop and put on presprayed cookie sheet. Bake 10-11 minutes, until cookies are lightly browned.