No Bake Caramel Oatmeal Cookies
Submitted by LDAVID350
These no-bake caramel oatmeal cookies combine the rich, buttery flavor of butterscotch with hearty oats for a quick, chewy treat. No oven required, making them ideal for warm days or when you need a fast dessert. The recipe is straightforward but requires careful attention to boiling and mixing to achieve the perfect texture.
YIELD
24 servingsPREP
10 minCOOK
5 minREADY
30 min
Chef Tips
- Avoid Overboiling: Boiling beyond 1 minute can make the cookies grainy or too hard. Use a timer for precision.
- Quick-Cooking Oats: Old-fashioned oats may result in a tougher texture. Stick to quick-cooking oats for best results.
- Spoon Size: Use a 2-3 tablespoon scoop for uniform cookies. Smaller sizes set faster but yield more cookies.
- Storage: Store in a cool, dry place. In humid conditions, cookies may become sticky; refrigerate if needed.
- Clean-Up Tip: Soak the saucepan immediately after use to prevent the mixture from hardening.
Optional Variations
- Chocolate Twist: Replace butterscotch pudding mix with chocolate pudding mix for a different flavor profile.
- Nutty Crunch: Add ½ cup chopped pecans or walnuts with the oats for extra texture.
- Coconut Addition: Stir in ¼ cup shredded coconut for a tropical note.
- Spiced Version: Add ½ teaspoon cinnamon or nutmeg with the pudding mix for a warm, spiced flavor.
Ingredients
Directions
- Prepare Setup: Lay out waxed paper or parchment paper on a flat surface for dropping cookies.
- Combine Ingredients: In a medium saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir occasionally until butter melts.
- Boil Mixture: Bring the mixture to a rolling boil, stirring constantly. Boil for 1 minute to ensure sugar dissolves fully.
- Add Pudding and Oats: Remove the saucepan from heat. Stir in the butterscotch pudding mix until fully incorporated. Add quick-cooking oats and mix thoroughly until evenly combined.
- Form Cookies: Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto the waxed paper. Work quickly, as the mixture thickens as it cools.
- Cool and Set: Let cookies cool for 15-20 minutes until firm. Store in an airtight container.
Comments
My 6 year old daughter was happy with the results. Very quick, no-fuss treat that was ready in a flash. I used 1 cup of splenda sugar replacement and 1/2 cup of granulated sugar and milk instead of canned milk and replaced 1/2 the butter with coconut oil.