Chow mein noodles and marshmallows are covered in chocolate to make these fun, non-traditional Christmas cookies!
I haven’t had Haystacks since I was a little kid. I don’t see them that often at parties nor do my friends talk about making them at the holidays. Yet, I knew they had to be a part of the 12 Days of Cookies for one reason…
There’s a hand written recipe for Haystacks on a piece of binder paper tucked into the back cover of my Betty Crocker Cooky Book. Handwritten by me, as a kid – probably not older than 8 or 9 years old. I’ve looked at this recipe every year and I’ve never stopped to really think about what it meant… until this year. This recipe was a foreshadowing of my life to come as a baker and recipe developer.
I posted this picture on Instagram when I made these Haystacks for this post. See it here: http://instagram.com/javacupcake/caption
My mother’s influence – her love of baking and being in the kitchen inspired me at a young age to create make Haystacks… write the recipe down and make sure it stayed in the cooky book.
I knew that someday, I’d need the recipe again. And now… 25, maybe 30 years later… I’m finally making my Haystacks again. My child-self would be so proud. Little Betsy’s recipe is going to be on a big baking blog for the entire world to enjoy! She would have never imagined such awesomeness.
So, thank you Little Baker Betsy for being inspired so young to create recipes and bake and to love being in the kitchen. You inspire me and I hope that I can pass down that inspiration to my own children!
My original recipe for Haystacks say that butterscotch chips, peanut butter chips or any other flavor of chips could be used. I stuck with the traditional and went with chocolate – a high quality chocolate. These Haystacks full of mini marshmallows and lots of chow mein noodles! If you love chocolate and marshmallows with a crunch, then you’ll love these cookies!
- 10oz bag Gharidelli 60% cocoa bittersweet chocolate chips
- 1 Tbsp vegetable oil
- 7 cups chow mein noodles
- 2½ oz mini marshmallows (about 1⅓-1½ cups)
- Line two cookie sheets with wax paper. Set aside.
- In a large pot over medium heat, melt the chocolate the chips and oil together.
- Once melted, remove from the heat and add the chow mein noodles and marshmallows. Stir together with a fork.
- Drop 2-3 Tbsp into piles on the prepared wax paper.
- Allow chocolate to set completely before serving. Store in an air tight container.
Want more cookies?
Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!