Making a lot of Cookies? Try This Recipe!
Kind of What You Can Expect
Only Three Ingredients!
With thirteen dozen cookies to make and a limited amount of funds (or interest in spending gobs of time cooking, for that matter…I have hubbing to do), I scoured the multitudes of cookie recipes looking for something simple and tasty. None of them seemed quite right, however. This was the first cookie exchange that I would participate in with my husband’s family and while I wanted simple, I also wanted tasty.
Finally, I decided to make up a cookie. I would call it the Penultimate as it would have every bit of tasty goodness I had discovered at Krogers’: butterscotch, white chocolate, dark chocolate, peanut butter and chocolate, cinnamon, thin mint, all of it. Talking with my mom, I quickly discarded this idea for a cookie as it seemed a bit expensive. No one like a mom to impart some bit of advice!
To my good fortune, she had been going through her mom’s cookbooks and came across a painless little recipe called haystacks. The recipe, although it sounded suspicious to my ears, involved only three ingredients AND did not involve the use of an oven. My oven and I are a bit wary of each other ever since the time it caught fire. Just a little one. How exactly does one clean an oven anyway?
In any case, the recipe turned out quite splendidly and I can’t wait to duplicate it for the next cookie exchange. I even saw a cherry flavored chip and so can’t wait to try that one also. But before I digress into an ooze-fest of giddy joy about my cookie, allow me to explain how the Haystack works.
Cooking Time: 15 to 20 minutes (no baking needed!)
Yields: 24 – 36 cookies (dependent on sizes used)
The Haystack: Ingredients
3 oz of Chinese noodles
12 oz bag of chips (chocolate, butterscotch, white, dark chocolate…whatever kind)
24 mini marshmallows minimum
The Haystack: Cooking Directions
Melt chocolate on very low heat in saucepan over the oven burner. Be sure to stir occasionally towards the end. You will want to get all the chips melted into a thick, gooey liquid. While the chocolate is melting, now is a good time to break up the Chinese noodles into a medium-sized bowl. Once the noodles are broken, be sure to add the marsh mellows. The recipe calls for 24, but by the time I finished, I was adding about 60. The number is really on your preference, but more is better in my American opinion. Stir the noodles together with the marshmallows. When the chips are melted, pour the melted chips over the noodles and marshmallows. Stir until all the noodles and marshmallows are covered by the liquid.
This next part has to happen immediately as the mixture tends to solidify kind of fast. On a cookie sheet covered by wax paper, dole out a minimum of 24 lumps of the mixture. The recipe says it should make 36, but the most I got out of one batter was about 30. Once the lumps are settled on the wax paper, allow time to cool off before putting them in the fridge (or freezer). If you are intent on putting them in the freezer, it would be best to put them on a plate to be frozen first before transporting them to Ziploc bags or other storing devices. In this way, you ensure that the cookies don’t become stuck together.
The beauty of the haystack is you can make a wide variety of flavors as the kind of chips you use is interchangeable. By the time I finished, each bag had about five different kinds of flavors. In this way, you’re not stuck with just one variety. I ended up making thin mint, white chocolate, milk chocolate, semi-sweet chocolate, butterscotch, cinnamon, and peanut-butter and chocolate. Next year, I’m hoping to add cherry to my list. To my surprise, I had a lot of fun making this kind of cookie. The clean up was minimal and the process went very fast. If I could offer one piece of advice, don’t start with white chocolate. When I first started cooking these, I had the stove on too high and accidentally burned the white chocolate, something you could get away with more easily with darker-colored chocolates.
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