These are easy, no-bake cookies of peanut butter, chocolate chips, butterscotch chips and shoestring potatoes.
This makes for an easy and good cookie but I prefer to used canned chow mein noodles instead of the shoestring potatoes. The shoestring potatoes are much more salty and greasy. The chow mein noodles add the right crunch and taste better with the chips and peanut butter. Also try adding peanuts or other nuts to them. I also don’t add the oil. It just isn’t necessary. The chips melt fine and the peanut butter adds plenty of oil.
Prep: 5 mins | Cook: 20 mins | Additional: 2 hrs | Total: 2 hrs 25 mins | Servings: 48 | Yield: 48 haystacks
2 cups peanut butter
1 (12 ounce) package semisweet chocolate chips
1 (11 ounce) package butterscotch chips
1 teaspoon canola oil
3 cups shoestring potatoes
In a medium saucepan over low heat, combine peanut butter, chocolate chips and butterscotch chips; stir until melted. Stir in oil.
Remove from heat and stir in potatoes, mixing well.
Drop by rounded spoonfuls onto waxed paper. Refrigerate for 2 hours.
160 calories; protein 3.2g 6% DV; carbohydrates 13.1g 4% DV; fat 11.1g 17% DV; cholesterolmg; sodium 73.9mg 3% DV.