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BUTTERSCOTCH COOKIES 
1 (12 oz.) pkg. butterscotch morsels
1 tbsp. peanut butter
6 oz. can salted peanuts
1 lg. can chow mein noodles

Melt morsels in a double boiler or microwave. Add peanut butter and stir until creamy. Add peanuts and mix well. Put chow mein noodles in a large bowl and stir in butterscotch mixture. If butterscotch mixture is too thick, add some milk to thin it. Drop by teaspoon on to waxed paper. Refrigerate for 20 minutes.
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