COOKIE OF THE WEEK: No-bakes with Chinese Noodles

June 5, 2011 at 8:56 pm Leave a comment

No reason to turn on the oven for cookies during the hot days of summer. This is an old favorite from my roommates, mentioned in previous posts,  and a fun cookie to make with kids.  I think we used to call them “chong won fongs.”  I don’t even know if that means anything.  Some call these haystacks.

Chinese Noodle Cookies

1 can roasted peanuts or any kind of nuts
1 bag semisweet chocolate chips-12 oz.
1 bag butterscotch chips-12 oz.
1 large can or bag of crispy Chinese or chow mein noodles

Melt chocolate and butterscotch chips together in double boiler.

Mix in noodles and peanuts, and mix.

Form into clusters and set on wax paper.

Refrigerate overnight. Peel off and keep in freezer or cool place.

I also like to add raisins to these.  Some add marshmallows. 

No rules here. Mix them up and enjoy!

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Homemade at Hess Cookie of the Week: Maple Cookies

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