Butterscotch Haystack Cookies

In a double boiler or microwave-safe bowl, melt the butterscotch morsels until smooth, stirring occasionally.

In a large mixing bowl, combine the chow mein noodles and salted peanuts.

Pour the melted butterscotch morsels over the chow mein noodles and peanuts, stirring until everything is evenly coated.

Drop spoonfuls of the mixture onto waxed paper-lined baking sheets to form haystack-shaped cookies.

Let the cookies chill in the refrigerator for about 30 minutes, or until firm.

Once chilled and set, transfer the cookies to an airtight container for storage.