EASIEST CHINESE NOODLE COOKIES

Photo by Carol Guilford

Also called “Haystacks.” I searched for the origin of these cookies with no luck.  One would think that perhaps a noodle-seller such as La Choy made them up or Hershey  (websites both have recipes but not a date of origin or claim.)  No recipe in the oldie cookbooks either, such as The Joy of Cooking or The Settlement Cookbook. My guess of ancestry is maybe? the 1950’s. If anybody has a clue, write to me at guilfordcarol@gmail.com.

The EASIEST thing about these cookies is that they require no baking. A children friendly recipe.  I got the recipe from an aunt for The Easiest Cookbook, published in 1982.

12 ounces semi-sweet chocolate chips

1 cup Chinese noodles

   Available in markets, but I usually employ the ones that arrive with Chinese takeout.

½ cup chopped pecans

½  teaspoon vanilla

1.      Melt the chocolate in the microwave (a double boiler works well, too) Takes about 4 minutes, but stop and stir after each 1 minute period.

2.      Stir together the melted chocolate and noodles until they are well mixed.  Stir in the nuts and vanilla.

3.      Drop heaping teaspoons of cookie mixture onto foil or waxed paper.  Cool until firm.  If the cookies don’t seem firm enough (they should be) refrigerate for 15 minutes.

Cgnote: Cookies may be made with butterscotch-flavored chips.