These cookies are super tasty and take only minutes to make. I love their crunchy texture and simple flavour. During Christmas time, I like to call them Reindeer Haystacks.
Makes 12 cookies
| 1 cup | 170 g | Butterscotch, Chocolate* or Peanut Butter Chips |
| 1/2 cup | 130 g | Peanut Butter** |
| 1 cup | 150 g | Peanuts |
| 2 cups | 90 g | Chow Mein Noodles |
- Using a microwave*** or a double boiler, melt peanut butter and chips together. Stir constantly until a uniform mixture is achieved.
- In a large bowl, mix together peanuts and chow mein noodles.
- Pour melted peanut butter mixture over the peanuts and chow mein noodles and stir until well coated.
- Drop by spoonfuls onto wax paper, and allow to cool until set. For faster cooling, place cookies in fridge.
Notes:
*I find chocolate chips tend to make gooier cookies than the butterscotch or peanut butter chips. If you don't like sticky cookies, reduce the amount of peanut butter you add to about 1/4 cup or 65 g.
**While it may be healthier, stay away from natural peanut butter. Its much too oily and the cookies won't stick together.
***I find 3-4 minutes on medium low heat works well. If unsure, always remember less is more. I've burnt this recipe a few times and the results are rather unappealing.
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