Ingredients
- 2 cups granulated sugar
- ¾ cup butter (1 ½ sticks)
- ⅔ cup evaporated milk
- 3.4 ounces instant butterscotch pudding mix (or caramel pudding)
- 3 ½ cups quick oats
- Dash of salt, to taste
- 1 cup semi-sweet chocolate chips (chilled)
- ½ cup toffee chips
Instructions
- Line a baking sheet with parchment or wax paper. Measure oats and set aside. Place chocolate chips in the freezer.
- In a medium saucepan, combine sugar, butter, evaporated milk, and a dash of salt. Heat over medium, stirring frequently, until mixture reaches a full rolling boil (vigorous bubbling that doesn’t stop when stirred). Boil for 30 seconds.
- Remove from heat and stir in oats and pudding mix until combined. Let cool slightly for a few minutes.
- Gently fold in chilled chocolate chips and toffee chips, stirring just enough to mix without fully melting the chocolate.
- Scoop spoonfuls of the mixture onto prepared baking sheet. Sprinkle lightly with coarse sea salt if desired.
- Let cookies set for 15–30 minutes before serving.
Notes
- Chilling the chocolate chips prevents them from melting completely into the hot mixture.
- For a stronger caramel flavor, use caramel pudding mix instead of butterscotch.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, No-Bake
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
