This recipe for Chow mein Butterscotch Cookies, by Debra Kososki, is from The Wright Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag (11oz) butterscotch morsels 2 cups chow mien noodles (from a 5-oz can) 1 cup peanuts
1. You'll need 2 baking sheets lined with wax paper. Melt butterscotch morsels over low heat in a medium saucepan. 2. Stir in chow mien noodles and peanuts. Drop heaping teaspoonfuls onto lined pans. Let stand 20 minutes or until firm. Store airtight at room temperature up to 1 week.
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