Turn a classic cookie recipe into something new when you whip up these Cookies and Cream Haystacks. Decadent white chocolate is melted and combined with Oreo pieces and chow mein noodles to make the perfect dessert. An extremely easy recipe to make with few ingredients.
I feel like the best part of all the major holidays are the treats that come out of them. Cookies being one of the most popular types of treats, arguably. I’ve always made haystack cookies around the holidays, but tend to make them year round just for the heck of it. One, they’re easy to whip up and two, ummmm, they’re absolutely delicious!
Of course, there are a ton of other cookies I make year round like my Lemon Bar Cookies, Pecan Caramel Cookies, and Chocolate Chip Strawberry Cookies. Because, let me tell you, I don’t need a celebration or holiday to enjoy a decadent and comforting batch of delicious cookies and neither do you! Indulge!
How to Make Cookies and Cream Haystacks
- Crush – Place the Oreos in a baggie and seal it. Crush into finer chunks.
- Melt – Place the chocolate chips in a microwave safe bowl and microwave until creamy, stirring in between.
- Combine – Add ¾ of the Oreo chunks and the chow mein noodles to the chocolate and fold together until fully coated.
- Dry – Place small piles of the mixture on parchment paper, leaving space in between. Let rest for about 2 hours or until dry. Enjoy!
Tips and Variations
- Storage – Store in a sealed container either in the pantry or fridge for up to 4-5 days. Do not freeze as they taste icky, in my opinion, once thawed. Do not forcibly heat up as this will melt the chocolate coating.
- Use other chocolate flavors – Chocolate chips come in all kinds of flavors these days. No reason to limit yourself! Switch up the flavor and use another baking chip flavor. Mocha, butterscotch, caramel, and dark chocolate are some of my favorites.
- Use other cookie flavors – If you want to mix up the flavors, feel free to use whatever cookie you like for this recipe. You definitely don’t have to stick with Oreos. Even off brand chocolate sandwich cookies will work.
- Make the cookies the size you prefer – I usually make 8 big stacked cookies out of this recipe. However, you can make them smaller, or even bigger, if you like. The chocolate will dry and hold it all together no matter the size.
- Use them as a gift – These work great as a gift year round. Nobody hates getting food for any reason and these have been a huge hit!
- Make your own chow mein – If you want to give it a whirl, you can always take some lo mein noodles and deep fry them yourself to make your own chow mein noodles. The noodles need to be cooked prior to frying.
Common Questions About Cookies and Cream Haystacks
What Are Haystacks Made Of?
Usually, a classic haystack cookie is simply made of melted baking chips and chow mein noodles. They’re combined, scooped out into piles, and left to dry. Chow mein noodles are just deep fried lo mein noodles. The most popular baking chip flavors used are milk chocolate and butterscotch. However, it’s super easy to customize them and make fun flavors out of them! Just grab any flavor of baking chips and a few other add-ins and you’re ready to go!
Please feel free to share your experience with making these Cookies and Cream Haystacks in the comments below or on social media!
More Cookie Recipes You’re Sure to Love:
- Sprinkle Sugar Cookies
- Brookies
- Shortbread Lavender Cookies
- Brown Sugar Walnut Cookies
- Tahini Chocolate Chip Cookies
- 11 Ounces Ghirardelli White Chocolate Chips 1 bag
- 10 Oreo Cookies
- 8 Ounces Chow Mein Noodles
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Line a baking sheet with parchment paper.
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Place the cookies in a medium sized baggie, seal closed after removing the air. Use a rolling pin or heavy object to crush the cookies. Be careful to leave some small chunks and not reduce the cookies to all powder. Set aside.
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Place the white chocolate chips into a large, microwave-safe bowl and heat in the microwave on high for 30 seconds at a time. Stir in between until chocolate is smooth.
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Add ¾ of the crushed Oreos to the chocolate along with the chow mein noodles. Gently fold the mixture together, careful to not crush the noodles.
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Scoop out the mixture using a spoon, cup, or even your hands (if you’re brave enough) and make 8-12 stacks, depending on your size preference.
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Immediately sprinkle the stacks with the remaining cookie crumbles.
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Allow to sit for about 20 minutes or until cooled and solidified.
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