I have long been fascinated with these so-called haystack cookies that incorporate crunchy chow mein noodles. This was my first attempt at making them. I was going to use only semisweet chocolate, but I was told by several people that butterscotch chips are NOT optional, so I went half butterscotch chips and half semisweet chips. I think the butterscotch chips are a bit too sweet, really, so next time I think I will go 70/30 or use all semisweet. I also threw in some roasted peanuts, which holy crap are so delicious straight out of the can, but in the haystacks you can’t really even taste them. Maybe I will go with a different type of peanut next time? Anyway, still a crowd pleaser and still delicious, and still super easy peasy.
Hey HAY Haystack Cookies
3 cups crunchy chow mein noodles (do they even HAVE these in China?)
1 cup peanuts (optional)
1 bag semisweet chips
1 bag butterscotch chips (you know I consider these optional. If you skip these, use two bags of semisweet chips total)
In a heavy, large saucepan, slowly and gently melt the chips over low heat, stirring frequently so you don’t burn the chocolate. When it’s melted, remove the pan from the heat and toss in the noodles and peanuts. Mix together then spoon little clumps onto a waxed paper-lined baking sheet. Let cool or throw in the fridge to speed the process along.
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