Kelly Fieldss Haystack Cookies Recipes

HOLIDAY HAYSTACKS

Steps:

• Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
• Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
• When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
• Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.

KELLY FIELDS'S HAYSTACK COOKIES

Steps:

• Preheat oven to 300 degrees. Spread rolled oats on a baking sheet and toast for 20 to 30 minutes, until slightly darker and toasty smelling. Remove from heat.
• Line baking sheets or your work surface with parchment or wax paper. In a heavy saucepan, combine sugar, butter, cocoa powder, evaporated milk and salt and bring to a boil, stirring. Remove from heat and stir in vanilla extract, oats and coconut.
• Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.

HAYSTACKS I

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

HAYSTACK COOKIES

Steps:

• Line 2 cookie sheets with waxed paper.
• In a microwave-safe bowl combine the semisweet chocolate chips and the butterscotch chips.
• Cook in the microwave, on high, for 45 seconds. Take the bowl out of the microwave and vigorously stir the chips. If needed, microwave at additional 15-second intervals, stirring (yes, vigorously!) between each interval, until the chips are smooth and melted.
• Add chow mein noodles and gently fold until they're evenly coated.
• Drop by rounded tablespoonfuls onto the prepared cookie sheet. Place in the fridge, 10-15 minutes, or until cookies are set.

HAYSTACK COOKIES

Steps:

• In a medium bowl stir together the oats and coconut.
• Add the butter, milk, cocoa and sugar to a medium saucepan over medium heat
• Whisk gently as everything melts together, then bring the mixture to a boil for 5 minutes while gently whisking.
• Pour the chocolate mixture into the bowl with the oats and coconut and stir together.
• Drop tablespoon sized spoonfuls onto a baking sheet lined with wax paper and place in the fridge for 30 minutes to harden.