I have made these cookies for my family for about 30 years now. My son (who is now 36 years old) gets so excited when I make these; he always[ enjoys them with a tall glass of milk. I find that I have to be careful when melting the butterscotch because it seems to scorch easily, so take care — this is an essential ingredient! Also, these are best enjoyed in the winter because they seem to melt and not taste as great in the warmer weather.]
- Total Time:
- 40 min
- 15 min
- 20 min
- 5 min
- 2 cups butterscotch chips (12 ounces), melted
- 2 tablespoons peanut butter, plain or crunchy
- 6 ounces Chinese or chow mein noodles
- 6 ounces cocktail peanuts
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.
Cook's Note: These cookies keep their crunch when stored in airtight containers. They should be enjoyed with milk!
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Margaret, 3rd Place Winner Roseville Cookie Swap, California