Potato Chip Cookies

Preheat the oven to 350°F. Line a baking sheet with a nonstick baking mat or parchment paper, and set aside.
In the base of a stand mixer (or with a hand mixer), cream the butter and sugar together, beating for several minutes until they have turned a very light yellow.
Measure in the flour and vanilla extract, mixing until batter has come together.
Using a spatula, stir in the crushed potato chips and pecans.
Drop batter onto the prepared cookie sheet with a tablespoon cookie scoop.
Pour water into a glass and add ice cubes. You'll use this for the next step.
Dip a fork into the cold water, and criss cross the tops of the cookies. (Dipping the fork in the cold water will ensure that it doesn't stick to the super sticky cookie dough.)
When the cookies have been flattened, transfer the baking sheet to the oven, and bake for 10 to 12 minutes.
Remove when golden brown, and let cool.
Transfer the cookies to a cooling rack.
Sprinkle with powdered sugar, then enjoy.