Instructions
- In a medium saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
- Boil for 2 minutes, then remove from heat. Stir in pudding mix until fully dissolved and smooth.
- Add quick oats and a dash of salt. Stir until oats are fully coated with caramel mixture.
- Let mixture cool slightly, then fold in chocolate chips (they may melt a little for a swirled effect).
- Drop spoonfuls of the mixture onto wax paper or a parchment-lined baking sheet.
- Allow cookies to set at room temperature for about 30 minutes, or until firm.
- Store in an airtight container at room temperature or refrigerate for a chewier texture.
Storage & Make-Ahead
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 1 week for a firmer, chewier bite.
- Freeze in layers separated by parchment paper for up to 1 month.
Why This Recipe Works
- No oven needed: Quick stovetop prep makes it easy and fast.
- Butterscotch pudding mix: Adds caramel-like flavor and creamy texture.
- Oats: Provide structure and chewiness without baking.
- Chocolate chips: Add richness and balance the sweetness.
Expert Tips
- Work quickly when scooping cookies, as the mixture firms up fast.
- Use a cookie scoop for uniform sizes.
- If you prefer salted caramel flavor, sprinkle cookies with flaky sea salt before they set.
- Experiment with white or dark chocolate chips for variety.
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