HAYSTACK COOKIES (Diane’s)
1 bag (12 oz.) chocolate chips
1 bag (6 oz.) butterscotch chips
1 can (15 oz.) chow mein noodles
Melt chips over a double-boiler stirring til melted. Add noodles and gently stir. Drop by tablespoonsful onto waxed paper. Refrigerate til firm. (makes about 2 1/2-3 dozen)
Note: Lucy called and said she likes to add 1 c. of your favorite chopped nuts to the recipe.
Haystack Cookie recipe is published in our December, 2012 Menu Minder, Issue #350.