Asian noodle cookies
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Heat butterscotch chips in large glass bowl in microwave on high until melted, about 2 minutes. Gently stir in noodles, then pecans. Drop mixture by.
Description:The resulting cookie is sweet and crunchy and slightly salty. This can be done by removing some of the cocoa butter and potentially adding stabilizers. You have to work rather quickly, so first, assemble your mix-ins. I used salted almonds and dried cranberries this time around, along with the chow mein noodles. Scoop tablespoon-sized balls onto the cookie sheet and let set at room temperature until firm. At room temperature, they stayed soft and melty.