Preparation

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat.

• Whisk together the flour, baking powder, baking soda and table salt in a medium bowl.

• In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy. Scrape down the bowl with a rubber spatula, then add the egg and vanilla extract and beat until incorporated.

• Gradually add the dry ingredients and mix until just incorporated and smooth.

• Stir in the oats, white chocolate chips, cranberries and half of the potato chips.

• Divide the dough into equal portions of your preferred size cookie. Roll the dough between your palms into balls, then place them on about 2½ inches apart on the lined baking sheets. Using your fingertips, gently press down each ball to a ¾-inch thickness.

• Evenly divide the remaining crushed potato chips over the top of the cookies and press them in gently.

• Bake until the cookies are deep golden brown, 13 to 16 minutes, rotating the baking sheet halfway through.

• Cool completely before noshing.