What I love most about these cookies are they are simple to make and delicious. The butterscotch and semi-sweet chocolate is the best combination along with the crunch of the Chines Noodles. You can make these cookies with or without peanuts.
It is your preference on the sizes of the stacks. I tend to drop a tablespoon of cookie mixture at a time onto the aluminum foil. The chocolate will darken as it cools. Allow the cookies to cool for 45 minutes to one hour. Remove the cookies from the aluminum foil or paper and store in Ziploc bags or air tight containers.