Christmas is a time of year when everyone is expecting (or needing) some baked goods in their lives. Company is always stopping over, and there are parties galore - at work, kids' schools, and for family and friends. But for someone who lives in an apartment - this can be a scary time. My current baking equipment consists of a cookie sheet and a muffin pan...but that isn't even the main enemy to my Christmas baking plans...it's time.
My mother makes these delightful morsels of chocolatey goodness every year at Christmas because they done in the blink of an eye...making it the perfect last minute hostess gift or cookie contribution. I made them this year for some friends stopping by because I didn't have much time to think creatively about how to use my limited supplies.
These cookies are a perfect holiday standby. Especially because everyone loves them. The combination might sound strange at first, but trust me - you can't have just one.
Makes about 15 haystacks
Leftover Potential: last well for up to a week when kept in an airtight container.
1 bag chocolate chips
1 bag butterscotch chips
1 bag chow mein noodles
1. In a microwave-safe bowl, melt the chocolate and butterscotch chips in the microwave. Depending on your microwave, this could take anywhere between 2-4 minutes, but be careful not to burn the chocolate. You can also do this over a hot water bath on the stove top.
2. When the chocolate mixture is mostly melted, remove from heat source and stir to combine and complete melting.
3. Add the chow mein noodles and fold slowly to combine. Make sure all the noodles are entirely coated with the chocolate mixture.
4. When the mixture is completely combined, scoop cookie-sized portions onto a sheet of wax paper or plastic wrap using two spoons. The cookies will be free form but roughly in circular shapes.
5. Let sit at room temperature until they're completely set up.
6. Serve or store in an airtight container.