These no-bake cookies are a snap to make and come in handy when you need an extra treat to put into a box of holiday goodies. And they seem to be a favourite for many people — when we posted about them last week on our Facebook page, readers told us that they’ve been making these at Christmastime for years. There’s just something about the mingling of the flavours from the butterscotch and chocolate chips and the crunch of the noodles that make these little stacks of sweetness so nostalgic for so many people.
You should be able to find chow mein noodles in the Asian food aisle of most grocery stores — they typically come in a large plastic bag. Feel free to add other goodies like salted peanuts to the recipe (decreasing the amount of chow mein noodles or coconut to make sure there is enough melted chip mixture to cover everything). We kept the basic recipe here nut-free to make it safe for anyone with nut allergies.
Chow Mein Cookies
1 cup chocolate chips
1 cup butterscotch chips
1 cup chow mein noodles, slightly broken up
1 cup coconut
Melt both kinds of chips together in a large bowl set over a pan of simmering water. Once the chips have melted, remove the bowl from the heat and add the chow mein noodles. Stir until the noodles are thoroughly covered. Add the coconut and stir again, until evenly distributed. Spoon tablespoons of the mixture onto parchment-lined cookie sheets, arranging each spoonful into a cohesive stack. Chill in the refrigerator for a couple of hours until hard. If not serving immediately, store in the fridge.
Makes about 2 dozen cookies.
