Decades ago my mom made a no-bake cookie that I loved: melted butterscotch morsels, chow mein noodles, done. Combining the ingredients in a straight up cookie dough has been on my “must try” list ever since I tasted my first Momofuku Milk Bar “Compost Cookie,” the sweet meets savory brainchild of pastry chef Christina Tosi. Further inspired by memories of baking with mom (Mom ALWAYS made us mix cookie dough by hand.) and too weary from traveling to drag out the Kitchen Aid, I made these without a mixer. The result was a jam-packed cookie that screamed with flavor.