Coconut Chow Mein Butterscotch Cookies

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Don’t laugh, don’t scream — just read on for one of the best cookies Jenny’s had this year.

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For the handful of you who got mad at me for a mapo tofu recipe I posted a few weeks back, I can’t imagine what you’re going to say about cookies made with chow mein noodles.

But let’s all agree to be friends here, because these cookies are so freakishly good that I could not wait to share this recipe with you. Also I have made them without the noodles and extra butterscotch morsels instead, which is equally yummy. 

What makes these cookies so great is that unbeatable combination of butterscotch and salt — lots and lots of salt — and the texture made exciting by the noodles and the coconut (I only had sweetened about the house, so that happened). They are especially good on day three. But probably the people with whom you consort will eat them before then. 

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Coconut Chow Mein Butterscotch Cookies by Bob Vivant

Makes 2 dozen

1/2 cup unsalted butter, softened
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cup white whole wheat flour (or all-purpose flour)
3/4 teaspoons baking soda
3/4 cups shredded coconut, unsweetened
3/4 cups chow mein noodles
1 cup butterscotch morsels
3/4 teaspoons flaky sea salt  

See the full recipe (and save and print it) here.

Photo by Mark Weinberg