No Bake Chow Mein Noodle Cookies Food

CHOW MEIN NOODLE COOKIE

Steps:

• In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
• Drop by teaspoonfuls onto foil. Let stand until cool.

THE BEST NO-BAKE HAYSTACK COOKIES

Steps:

• Line two baking sheets with parchment or wax paper.
• Melt the butterscotch and chocolate chips in the microwave or in a double boiler (If you don't have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom - bring the water to a boil, and stir the chips frequently until they melt). If using the microwave, heat for 30 seconds, then stop and give the chips a stir, and stop and stir every 15 seconds until they are melted. Stir in the peanut butter until well combined.
• Combine the noodles and the cocktail peanuts in a large bowl. Pour the butterscotch-peanut butter mixture over and stir to combine.
• Drop the mixture by tablespoons onto the prepared baking sheet. Allow to set; in warmer months or when the kitchen is warm, this is best done in the fridge. Do let them sit at room temperature for several minutes before serving.

CHOCOLATE CHOW MEIN NOODLE COOKIES

Steps:

• Line a baking sheet with parchment or wax paper.
• Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth, about 4 minutes.
• Combine the noodles, almonds, mango, cayenne pepper if using and melted chocolate in a large bowl. Stir until all the ingredients are coated with chocolate. Scoop the mixture onto the prepared baking sheet using a 1/4-cup ice cream scoop and allow the cookies to harden at room temperature, about 2 hours. Store the cookies in an airtight container at room temperature.
• Cook's Note: Use scissors to cut the dried mango into pieces.

MARSHMALLOW PEANUT BUTTER NO BAKE COOKIES

Steps:

• First, melt the butterscotch chips and peanut butter in a medium saucepan over low heat, stirring just until barely melted and smooth. Remove from heat and add the chow mein noodles.
• Wait 1-2 minutes before stirring in the marshmallows - you don't want them to melt so if your mixture is really hot, wait until it cools a bit before adding the marshmallows. Your peanut butter mixture shouldn't be very hot, but if you heated it a little bit too long, give it time to cool.
• Use two spoons to drop mixture by cookie size onto wax paper to cool. The setting process will take a few hours at room temperature but takes a lot less time if you put the cookies in the fridge to set.

CHOCOLATE CHINESE NOODLE COOKIES

Steps:

• Place the chocolate in the top of a double boiler. Bring the water to a boil. Reduce the heat to low. Cook until the chocolate melts. Add the noodles and peanuts, stirring well. Drop the chocolate mixture by the teaspoonful onto a greased cookie sheet. Refrigerate for 8 hours or overnight. Keep chilled until ready to serve.
• Makes 3 dozen cookies.

NO-BAKE CHOW MEIN NOODLE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment paper.
• Place both the butterscotch chips and the chocolate chips in a large microwave-safe bowl. Melt the chips together in the microwave, stirring chips every 30-45 seconds, until smooth.
• Remove from microwave and begin folding in the chow mein noodles a little at a time until they are completely coated with the melted chip mixture. Fold in peanuts until they are completely coated.
• Drop chow mein mixture by the spoonful onto prepared baking sheet. Place baking sheet in the refrigerator until Chow Mein Cookies have completely set.
• Once Chow Mein Cookies have set, store covered at room temperature.

CHOW MEIN NOODLE BIRD'S NEST COOKIES

Steps:

• Gather the ingredients.
• Line a baking sheet with waxed paper.
• Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir and repeat, until chocolate chips are melted.
• Stir in chow mein noodles until fully coated.
• Drop by tablespoonfuls onto a prepared baking sheet, forming a nest shape with your fingers.
• Place a few peanuts or jelly beans in the center of each nest for eggs.
• Refrigerate until firm.

NO BAKE HAYSTACK COOKIES

Steps:

• In a small microwave-safe bowl combine butterscotch chips and peanut butter. Microwave the mixture for 30 seconds at a time, stirring in between each, until it is smooth.
• In a large bowl combine peanuts and chow mein noodles. Pour the melted butterscotch mixture over them, gently stirring until everything is well coated.
• Drop the mixture onto parchment paper to form 2-2.5 inch piles. Let them cool until the butterscotch is fully hardened.
• Serve or store in an airtight container for up to 1 week.

HAYSTACK COOKIES

Steps:

• Place the milk chocolate chips and butterscotch chips in a large bowl. Microwave in 30 second increments until melted. Stir until smooth.
• Add the chow mein noodles to the bowl and toss until coated in the chocolate mixture.
• Spoon 2 tablespoons of the cookie mixture onto a piece of parchment and shape into a mound; place a pinch of sprinkles on top.
• Repeat the process with the remaining cookie mixture and sprinkles until you have 12 cookies.
• Let cookies sit until firm, then serve. Cookies can be stored at room temperature in an airtight container for up to 5 days.

HAYSTACK COOKIES

Steps:

• Line 2 cookie sheets with waxed paper.
• In a microwave-safe bowl combine the semisweet chocolate chips and the butterscotch chips.
• Cook in the microwave, on high, for 45 seconds. Take the bowl out of the microwave and vigorously stir the chips. If needed, microwave at additional 15-second intervals, stirring (yes, vigorously!) between each interval, until the chips are smooth and melted.
• Add chow mein noodles and gently fold until they're evenly coated.
• Drop by rounded tablespoonfuls onto the prepared cookie sheet. Place in the fridge, 10-15 minutes, or until cookies are set.

CHINESE CHRISTMAS COOKIES

Steps:

• Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
• Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
• Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet. Refrigerate until set, about 2 hours.

NO BAKE CHOW MEIN NOODLE COOKIES

Steps:

• Bring sugar and syrup to a full boil in a heavy pan. Remove from heat at once. (Over cooking will make a hard cookie.)
• Add peanut butter and noodles. Mix thoroughly.
• Drop into rounded mounds onto waxed paper.
• Let set for at least 15 minutes.
• NOTE: I usually add more noodles for a crunchier cookie. I add a half cup or so at a time, stirring them in to make sure they will still stick together before deciding whether to add more or to stop.
• PREP time includes cooling.

HAYSTACK COOKIES

Steps:

• Prep - Add parchment paper to a baking sheet
• Melting down Butterscotch - while no bake cookies and treats are super fun and super kid friendly, any time you are melting down baking chips of any time there can be some frustration. The key to having a positive experience is PATIENCE. Your butterscotch is added to a microwave safe bowl and heated for 20 seconds at a time. Pull out, stir, 20 seconds back in, until completely melted. Be careful, the chips (and bowl) can get quite hot.
• DO NOT OVERHEAT or you will end up with a hard mess. My butterscotch chips took about 1 minute 30 seconds to fully melt down.
• Create Your Cookies - Now dump your chow mein can into the butterscotch chips and stir until completely incorporated together. This is a thick mixture so you may need a spoon to dig down and get all the chow mein noddles covered.
• Set - Use a 1 tablespoon scoop (or 2 spoons) to carefully lift out the haystacks and add in little stacks on your parchment paper. Depending on how big you make your cookies, you can get 14-18 haystacks out of each one. Once done, you can add bits of nuts, candy, or sprinkles before they set.
• Cool Completely - To quickly harden the butterscotch, put your baking sheet into the refrigerator or freezer. It takes approx 5 minutes to harden to touch in freezer or 6-8 minutes in fridge. I prefer freezer to initially set cookies
• Storage - Once completely hardened, store in a gallon size zip lock container or air tight Tupperware. Because these cookies are so easy to make and set wonderfully, they also make a great cookie to bring to office parties, classrooms, and to send home with people as gifts.

CHOW MEIN NOODLE COOKIES

Steps:

• In a large pot melt butterscotch chips and chocolate chips together.
• When all is melted and smooth add chow mein noodles and pecans.
• Drop onto wax paper using two teaspoons and let set.
• Then put into air tight container.
• Freezes good as well.

BUTTERSCOTCH HAYSTACKS

Steps:

• Line a baking tray with parchment paper.
• Melt the butterscotch chips in a large glass bowl. You can do this over a double boiler or in the microwave. If you use the microwave, be sure to do it in 15 second intervals, stirring well in between each so that the chips don't burn.
• Once the butterscotch chips are melted, add in the chow mein noodles.
• Give the noodles a good coating. At this point, add in other mix ins else desired.
• Using two spoons, scoop the coated noodles into bite sized cookies and place them on a tray lined with parchment.
• Allow the cookies to set until the butterscotch is hardened. You can speed up this process by sticking the tray in the freezer or fridge.
• Store in an airtight container in the fridge.

NO BAKE COOKIES

Steps:

• Line 2 cookie sheets with parchment paper.
• In a large saucepan over medium heat, combine the sugar, milk, butter and cocoa. Stir until the butter is melted.
• Bring the mixture to a full boil and allow it boil for 90 seconds (I highly recommend setting a timer). Immediately remove the pan from heat.
• Add in the peanut butter and vanilla and stir until the peanut butter is melted.
• Add oats and stir to fully incorporate.
• Using a medium cookie scoop (about 1 1/2 tablespoons), drop cookies onto prepared baking sheets. If desired, use a spoon, or the bottom of a glass to slightly flatten and shape into round cookies.
• Allow cookies to set before serving.

HAYSTACKS

Steps:

• Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by heaping teaspoonfuls onto waxed paper-lined cookie sheet. Cool. Store covered in the refrigerator.

NO BAKE CHOCOLATE CHOW MEIN NOODLE COOKIES

Steps:

• line cookie sheet with parchment or wax paper. assemble all the ingredients together melt chocolate chips in a heat safe bowl until melted and smooth. stir in the other ingredients. scoop out tablespoons balls onto the wax paper and let cool at room temperature til firm

PEANUT BUTTER HAYSTACKS

Steps:

• Place wax paper on a baking sheet or on the counter and set aside.
• Place chow mein noodles in medium-sized mixing bowl and set aside.
• In a large microwave-safe bowl add the butterscotch chips and peanut butter. Microwave for 1 minute at 50% power and stir. Put back in microwave in 30-second intervals, stirring in between each interval, until chips are melted. If the chips don't completely melt (some butterscotch brands don't completely melt) that's ok. You won't even notice in the end result.
• Add salt and vanilla and stir to combine.
• Pour butterscotch mixture over the noodles and toss until all the noodles are completely coated.
• Using two tablespoons or a cookie scoop, drop spoonfuls of the mixture onto the wax paper and let cool.
• Store in refrigerator.

NO BAKE HAYSTACK COOKIES

Steps:

• In a medium microwave-safe bowl, melt the butterscotch chips and peanut butter on high for 1 minute. Stir the mixture. Then, continue microwaving at 30-second increments, stirring each time, until it is smooth and creamy.
• Remove the bowl from the microwave and fold the roasted peanuts and dry chow mein noodles into the mixture until well coated.
• Drop heaping tablespoon portions of the mixture onto a baking sheet lined with parchment paper (using your hands to form them into mounds if needed).
• Set the haystacks aside and allow them to cool and set. *Setting can take up to 2-3 hours, you may place them in the fridge to speed things along.

NO BAKE CHOCOLATE NOODLE COOKIES

Steps:

• Melt chocolate in double boiler until all chips are melted. Add noodles and stir until well blended. Drop by spoonfuls on wax paper until cool and eat!!!!!!

NO-BAKE CHOW MEIN NOODLE COOKIES RECIPE

Steps:

• Line a baking sheet with wax paper or parchment paper.
• Place both the butterscotch chips and the chocolate chips in a large microwave-safe bowl. Melt the chips together in the microwave, stirring chips every 30-45 seconds, until smooth.
• Remove from microwave and begin folding in the chow mein noodles a little at a time until they are completely coated with the melted chip mixture. Fold in peanuts until they are completely coated.
• Drop chow mein mixture by the spoonful onto prepared baking sheet. Place baking sheet in the refrigerator until Chow Mein Cookies have completely set.
• Once Chow Mein Cookies have set, store covered at room temperature.