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 2œ inches apart on the lined baking sheets. Using your fingertips, gently press down each ball to a Ÿ-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.
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. table salt
13 Tbsp. unsalted butter, slightly softened
¾ cup sugar
¼ cup packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 cups old-fashioned rolled oats
1 cup (6 oz.) white chocolate chips
1 cup dried cranberries
1 cup crushed potato chips, divided
This article appears in August 2013.