You can never have too many Christmas cookies

Here's another great and EASY Christmas cookie recipe. My missionary friend served these to us one Christmas eve many years ago in Japan when we stopped by her house feeling lonely and homesick. It was such a treat then and each Christms these are a real treat and definetly some of our family's favorites. I make these a lot in the US since I can't get some of the ingredients in Japan (butterscotch chips and chow mein noodles...maybe those crispy noodles are more American than Asian afterall and it's hard to find peanuts that taste as good as American peanuts, without having to pay an arm and a leg). I am afraid my recipe has evolved over the years and I confess I don't really measure when I make these (in natural "me" style) so just eyeball it if need be...you really can't mess them up. I also like to make Rocky Road the same way, just with mini marshmellows and peanuts and melted chocolate chips.

Ting-a-lings

1 package of choco chips (12 oz. - 340 g.)

1 package of butterscotch chips (12 oz. - 340 g.)

2 cups of salty peanuts

2 cups of chow mein noodles

You can melt the chocolate and butterscotch chips in a double broiler or microwave (careful not to burn them in the microwave though). Since I don't have a double broiler, I like to use 2 pans. I bring the water to a boil in the big pan then turn the heat off and put the smaller pan of chocolate in the hot water. Once the chips are melted, add peanuts and noodles. Quickly (since it starts to cool and get hard) drop spoonfuls of cookies on tinfoil. They will harden as they cool. (If you are in a warm climate - or want to hurry them along - you might have to wrap up the tin foil and put them in the refridgerator for a few minutes.) Keep them in a cool place and enjoy!