Butterscotch Haystack Cookies
Equipment
- double boiler
- Mixing bowl
- Spatula
- baking sheets
- spoons
- microwave (optional)
Ingredients
- 10 ounces Chinese chow mein noodles
- 1 cup dry roasted peanuts
- 16 ounces butterscotch chips
Instructions
- Line baking sheets with parchment or waxed paper.
- Combine the chow mein noodles and dry roasted peanuts in a large bowl.
- Melt the butterscotch chips in the microwave or over a double boiler.
- Pour the melted butterscotch over the noodles and peanuts. Use a spatula or your clean hands to stir the mixture, making sure the noodles and peanuts are completely coated in butterscotch. (If the mixture seems too dry, add more melted butterscotch.)
- Drop by spoonful onto wax paper or parchment and allow to cool.
Notes
Store in an airtight container for up to two weeks.
Variations
- Feel free to omit the dry roasted peanuts if you have allergies or don't like the taste
- Try making these with other nuts, such as pecans or walnuts.
- Try adding mini marshmallows to a batch. You may need to use additional melted butterscotch as you add ingredients to the recipe.
- Instead of butterscotch morsels, try making these haystack cookies with white chocolate chips, semisweet morsels, milk chocolate chips or peanut butter chips.
Nutrition
Calories: 164kcalCarbohydrates: 26gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 216mgPotassium: 55mgSugar: 15gVitamin A: 20IUCalcium: 6mgIron: 0.7mg
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