Now comes the fun part: mixing in the chow mein noodles. I pour them into the bowl and gently fold them in with a spatula. The trick is to be gentle—chow mein noodles snap easily, and you want those long crunchy pieces intact. As everything gets coated in the chocolate mixture, you’ll see the “haystack” shape start to form. If I’m adding marshmallows or nuts, I add them now and fold carefully until everything is evenly coated. The mixture becomes thick, sticky, and incredibly fragrant at this point.
Finally, I use two spoons to drop little clusters onto the parchment-lined baking sheet. Sometimes I make them large and rustic-looking, and other times I make small bite-sized ones—it depends on the occasion. Once all the haystacks are formed, I let them cool at room temperature for about an hour, or chill them in the fridge if I’m feeling impatient. When they’re set, I take a bite, and honestly, that first crunch never gets old.
Pro Tips for Best Results
One of the most valuable tips I can give you—after testing this recipe multiple ways—is to melt the chocolate and butterscotch chips slowly. I tried melting them quickly once, and the mixture seized into a thick, gritty paste. Since then, I’ve always used either low heat on the stovetop or short bursts in the microwave. Slow melting equals smooth fudge-like texture.
Another tip is to mix gently when adding the chow mein noodles. The first time I made these cookies, I stirred the noodles too aggressively and ended up with tiny broken pieces instead of long strands. The cookies still tasted good, but they didn’t have that classic haystack appearance. Folding gently helps keep their shape and gives the cookies their signature crunch.
If you’re using marshmallows, add them last and fold them quickly. One time I stirred too long while the mixture was still warm, and the marshmallows melted entirely, turning the cookies gooey instead of textured. Adding them quickly and gently ensures they stay intact and give a nice soft bite inside the crunchy coating.
Finally, let the cookies cool completely before moving them. I once got impatient and tried to transfer them too soon, and they fell apart in my hands. Once fully set, they hold their shape beautifully and pack with ease.(See the next page below to continue…)