RUTHY'S COLONIAL COOKIE KITCHEN!

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Chinese Noodle Cookies

No Bake!!

SO EASY-PEASY!

1 12 oz. package dark chocolate chips

1 12 oz. package butterscotch morsels/chips

1 10 oz. bag Chinese noodles

1 cup nuts (I use Spanish peanuts)

Melt chocolate chips and butterscotch chips in microwave, stirring at one-minute intervals.
When melted and stirred, stir in noodles and nuts. Drop by sloppy spoonfuls onto wax paper or freezer paper. Cool.

Keep in airtight container. Amazingly delicious and easy.

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RUTHY'S COLONIAL COOKIE KITCHEN!

Cookies are essential to life. If you argue this, you should really go to another page. Good cookies shouldn't just be enjoyed, they should be SAVORED... EXPOUNDED UPON... WRITTEN ABOUT! So on this page I've put a few of our family favorites. All recipes in life, love and the kitchen are subject to change. Feel free to experiment. Add stuff. Play. Or just make 'em as I've got 'em and you'll come out just fine. Maybe even more popular than when you began and that can never be construed as a BAD thing, right?

Chocolate Chip Cookies

Cookies with M&M add-ins... Holiday-themed M&M's add a seasonal touch to this recipe!

These guys just look so happy. Begging to be eaten, right?

Mix together:

4 sticks butter (2 cups)
2 cups Dark Brown Sugar
2 cups White Sugar

Add:

4 Eggs
1/3 cup Molasses
4 Teaspoons Vanilla (I use the cap because more vanilla is never a BAD thing)

Beat until smooth and delicious. Right now this is like French Silk Creme... Lovely.

Stir in:

6 Cups Flour (I use bread flour because I like it, but regular is fine)
2 Teaspoons Baking Soda

Stir on low speed or mix by hand until well blended. It's easier if you add the flour 2 cups at a time, and then mix. If you have a dough hook with your mixer, that works well on this step.

When blended, add in 4 cups of Ghirardelli Chocolate Chips. At this time you can also add chopped nuts, milk chocolate chips (they produce a sweeter cookie), white chocolate chips, M&M's, etc. Drop by rounded spoonfuls onto an ungreased cookie sheet.

Bake: 350 degrees about 9 minutes. These cookies are darker by nature (I like to think of them as ethnically friendly) so it's normal for them to be a deep golden brown. It is NOT normal for them to be hard, crispy, and/or burnt. I always do one test tray in a new oven and shorten or lengthen the time accordingly.