Sunday, December 30, 2007


Alone on a plate, a tingaling is not the most eye-appealing treat of the season. But what of it? What their presentational aesthetic lacks is recovered ten times over in their flavor. These are indulgent, easy cookies.


Just like I do every year (it is customary), I mixed together a batch of them the other day. When I was a kid, these were a sure bet: a seasonal staple. They were in all of my grandparents' kitchens (or cookie tins, elsewhere positioned) at the holidays. These simple cookies are, for me, like a portal to another time and place. By scent alone they relocate me in Sheboygan, Wisc., fill my head with strong impressions of that happy, recurrent scene that played out year after year throughout the late 70's and early 80's.


First, the family recipe:
1 - 8 oz. bag of butterscotch chips
1 - 6 oz. bag of semisweet chocolate chips
1 - 4 oz. can of chow mein noodles
1 - cup salted Spanish peanuts

When I made them the other day, however, I used the following combination for a double-batch:
2 - 8 oz. bags of butterscotch chips
1 - 8 oz. bag of milk chocolate chips
2 - 6 oz. bags of chow mein noodles
2 - cups dry roasted peanuts

Combine the crunchy noodles and the peanuts in a medium bowl. In a glass dish, melt the chips into a liquid. I did this using a medium setting in the microwave. Pour the melted chocolate and butterscotch over the dry ingredients in the bowl. Stir it together until everything is covered. Spoon the mixture onto parchment, wax paper, or aluminum foil, and let cool.

The gobstuff archive at E.W.M.--a well of alimentary delights--would not be complete (nor ready for The Food Network to sponsor) without this recipe in it.

Bookmark and Share Posted by at December 30, 2007 10:05 PM to Gobstuff