In the twelve days preceding Christmas, I will post a cookie recipe. I have parented seven children between the ages of eleven and twenty-eight, so cookies are a staple in my home during the holidays.
The cookie featured today was chosen for its simplicity...three ingredients and a snap to make after a busy day. I've made this cookie for over two decades and the union of crunchy and creamy has proven to be more enduring than two marriages.
Haystack Cookies (makes 30 -36 cookies)
Ingredients:
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(1) 12 oz package Chow Mein Noodles (in the grocery aisle of Asian food)
(1) 11 oz package Butterscotch Morsels
12 oz Creamy Peanut Butter
Directions:
1. Stir the Butterscotch Morsels and Peanut Butter together in a double boiler until melted.
2. Pour melted mixture over the Chow Mein Noodles in a large mixing bowl. I find it is easiest to add the melted mixture to the noodles in three batches, coating the noodles gently with a large spatula.
3. Use an ice cream scooper to make rounded piles (hence the name) on wax paper. Let dry 1 - 3 hours until no longer glossy and wet looking. You may store the Haystacks in tins once they take on a flat appearance and are no longer shiny. Keep in the refrigerator or a cool place.
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