From the Pantry: Odd, but delicious combos

I am not opposed to odd combinations when experimenting with recipes. Bacon chocolate chip cookies? Delicious and featured in this column. Beef jerky pizza, on the other hand, did not turn into a column.

My latest combination - sea salt and vinegar potato chip cookies - was a challenge from my younger brother.

At first, I feared this recipe would go the way of the beef jerky pizza. Potato chips in cookies is nothing new. In fact, it first surfaced just after World War II and soon became a popular way for potato chip manufacturers to promote their product for other uses.

But sea salt vinegar chips in cookies? I could find little precedence for that combination. So I had to just jump in and go for it.

I knew from the outset that this cookie would be an oatmeal chocolate chip cookie. This is the cookie I made throughout childhood with my kid brother at my side ready to lick the beaters or to grab raw cookie dough to munch on.

Practically, too, I thought the oats would create a solid base for the chips plus add a soft chewy contrast to the crisp chips. I added fresh coffee grounds as a shout out to my coffee roaster brother but also to add more depth of flavor to the cookie.

In the end, these cookies turned out to be a surprising success. They are crunchy, yet chewy, with flavors that you enjoy but can't quite identify (like the coffee and the vinegar).

They're also dense and would easily withstand an airmail across the country or a journey in your backpack on a fall hike. But they're also moist thanks to the chocolate chips and no doubt the oils in the potato chips.

These are truly a beater-licking worthy cookie.

Salt & Vinegar Chip Cookies

Makes about 3 dozen

• 1 cup butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1/3 cup freshly ground coffee beans (not instant)
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups Kettle-cooked Salt & Vinegar potato chips, crushed into about 1/4-inch pieces (can substitute regular kettle-cooked chips instead)
• 2 cups oats
• 2 cups chocolate chips
• 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.

Cream butter and sugar in large bowl. Add in eggs and vanilla until well mixed. In another medium bowl, combine flour, coffee grounds, salt, baking powder and soda. Slowly add to creamed mixture. Next, mix in oats. Pour in crushed chips and mix in on a low speed. Finally, add in walnuts and chocolate chips until just combined.

Drop by tablespoonful onto greased baking sheets. Lightly press down on the top of the cookie with back of your measuring spoon. Bake at 350 degrees for 10 to 12 minutes or until golden brown and still slightly soft in the middle.