Irresistible No-Bake Salted Caramel Cookies
Ingredients
- 2 cups granulated sugar
- 3/4 cup butter 1 1/2 sticks
- 2/3 cup evaporated milk
- 1 package 3.4 oz instant butterscotch pudding mix
- 3 1/2 cups quick oats
- Dash of salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee chips
Instructions
- In a saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir constantly until it boils.
- Boil for 2 minutes without stirring. Remove from heat.
- Whisk in pudding mix until smooth.
- Stir in oats and salt until combined.
- Fold in chocolate and toffee chips.
- Drop spoonfuls on parchment-lined baking sheet. Shape if desired.
- Let cool at room temperature for 30 minutes or refrigerate to set faster.
Notes
- Use unsalted butter for better control of saltiness.
- Add chopped nuts or shredded coconut for extra texture.
- Sprinkle with sea salt for a true salted caramel flavor.
- Store in airtight container at room temp for 5 days or freeze up to 2 months.