Melt the butterscotch chips in a double boiler over simmering water.
In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.
These cookies keep their crunch when stored in airtight containers. They should be enjoyed with milk!
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Margaret, 3rd Place Winner Roseville Cookie Swap, California