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Easy no-bake haystack cookies with oatmeal and coconut, perfect for cookie trays.

White Chocolate Haystacks

Quick and easy no-bake cookies made with white chocolate and chow mein noodles, perfect for any occasion.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 to 16 ounces White chocolate chips or chopped white chocolate Use a brand you like.
  • 5 to 6 cups Chow mein noodles Fresh for best crunch.
  • a pinch Salt To balance sweetness.
Optional ingredients
  • Shredded coconut Optional, for added flavor.
  • Chopped almonds Optional, add for texture.
  • Dried cranberries Optional, for a fruity twist.
  • Festive sprinkles Optional, for decoration.

Method
 

Preparation
  1. Line a baking sheet with parchment paper or wax paper. Clear a little space in your fridge if you want them to set faster.
Melting the chocolate
  1. Put the white chocolate chips in a microwave-safe bowl. Microwave in short bursts (20 to 30 seconds), stirring between each one until mostly melted, then stir until smooth.
  2. Stir in a small pinch of salt to balance the sweetness.
Combine ingredients
  1. Add chow mein noodles and gently stir until they are well coated. If adding coconut, nuts, or cranberries, mix them in now.
Scoop and set
  1. Use a spoon or a small cookie scoop to drop little mounds onto the lined tray.
  2. Let them set at room temperature until firm, or chill in the fridge for 15 to 20 minutes.

Notes

Store in an airtight container at room temperature for about 5 to 7 days. If it’s warm, keep them in the fridge. You can freeze them for up to 2 months. Let sit at room temp before serving.