Tingalings were my favorite holiday cookie as a child. My mother would make several batches in early December and hide them in the freezer in containers marked “Liver” to keep us from eating sneaking treats after school.
Servings: 24 cookies
Pantry
6 oz. semi-sweet chocolate chips
6 oz. butterscotch chips
3 cups chow mein noodles
Make chocolate coating
Melt chocolate chips and butterscotch chips in a double boiler.
Make cookies
Add the dry noodles to the chocolate mixture and stir until completely coated. Place wax paper on cookie sheets. Drop coated noodles by the spoonful onto cookie sheets.
Cool cookies
Store uncovered in the refrigerator until firm, approximately 2 hours.
Serve
Keep refrigerated until ready to serve or freeze.
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