Ingredients
Scale
- 2 cups granulated sugar
- 3/4 cup butter (1 1/2 sticks)
- 2/3 cup evaporated milk
- 3.4 ounces instant butterscotch pudding mix
- 3 1/2 cups quick oats
- Dash salt to taste
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee chips
Instructions
- Line a baking sheet with parchment or wax paper. Measure oats and freeze chocolate chips. Set aside.
- In a medium saucepan, combine sugar, butter, a dash of salt, and evaporated milk. Bring to a full rolling boil over medium heat, stirring frequently. Boil for 30 seconds.
- Remove from heat and stir in oats and pudding mix. Let sit for a few minutes to cool slightly.
- Add chocolate chips and toffee chips. Gently stir—avoid overmixing to prevent complete melting of the chips.
- Scoop spoonfuls of the mixture onto the parchment paper. Sprinkle sea salt over each cookie.
- Let set at room temperature for at least 15–30 minutes before serving.
Notes
- Chill chocolate chips before adding to prevent melting.
- Store in an airtight container at room temperature for up to 3 days.
- Add nuts or dried fruit for variation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: salted caramel, no bake, cookies, dessert, quick treat