Equipment Needed
- Large microwave-safe bowl or saucepan
- Wooden spoon or rubber spatula
- Parchment paper
- Baking sheet
- Measuring cups
- Mixing spoon
- Microwave or stovetop
You don’t need a lot of equipment for these cookies, and that’s one of the reasons I adore this recipe. A microwave-safe bowl is perfect for melting the chocolate and butterscotch chips—just be sure your bowl is deep enough so nothing spills over when you stir.
A rubber spatula makes folding the chow mein noodles much easier, especially because they tend to break if you’re too rough with them. Parchment paper is non-negotiable; trust me, you don’t want to scrape sticky chocolate off a baking sheet. And if you don’t have a microwave, melting everything slowly on the stovetop works beautifully.
Step-by-Step Instructions
Whenever I make HAYSTACK COOKIES, I start by lining a baking sheet with parchment paper. This small step saves so much cleanup time later and ensures that the cookies lift off easily once they set. I lay the parchment flat and smooth it out so that the cookies will cool evenly. Then I measure out all my ingredients and set them beside me. I’ve learned that having everything ready makes the mixing process smooth and enjoyable instead of chaotic.
Next, I melt the chocolate chips, butterscotch chips, and peanut butter together. If I’m using the microwave, I heat the mixture in 30-second intervals, stirring after each round. If you’ve never melted chocolate before, here’s a tip I learned the hard way: chocolate burns fast. Once I microwaved it for too long, and it turned grainy and scorched. Now I go slowly and gently. If I’m melting everything on the stovetop, I keep the heat low and stir constantly. The moment the mixture becomes velvety and smooth, I remove it from the heat and add a pinch of sea salt—it enhances the flavor more than you’d expect.(See the next page below to continue…)