These indulgent, chewy cookies blend buttery sweetness, a hit of sea salt, oatmeal texture, and melty chocolate–toffee chips. They’re quick, no-bake magic—ideal for last-minute treats or holiday cookie trays.
⏱️ Quick Recipe Snapshot
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Prep Time: 15 minutes
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Chill/Set Time: 15–30 minutes
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Total Time: ~45 minutes
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Yield: 24–30 cookies (depending on size)
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Skill Level: Beginner
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Diet Tags: Vegetarian • Holiday Treat • Kid-Friendly
🛒 Ingredients Checklist
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2 cups granulated sugar
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¾ cup butter (1½ sticks)
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⅔ cup evaporated milk
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3.4 oz instant butterscotch pudding mix
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3½ cups quick oats
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Dash of salt (plus sea salt for topping)
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1 cup semi-sweet chocolate chips
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½ cup toffee chips
👩🍳 How to Make It
1. Prep
Line a baking sheet with parchment or wax paper. Measure oats. Freeze the chocolate chips (this keeps them from melting too fast).
2. Boil the Caramel Base
In a medium saucepan, combine sugar, butter, evaporated milk, and a dash of salt. Over medium heat, stir constantly until it comes to a full, rolling boil. Keep it boiling for 30 seconds—this is key for the right caramel consistency.
3. Mix-In the Goodies
Remove from heat. Immediately stir in oats and instant butterscotch pudding mix until well combined. Let sit for a couple of minutes to cool slightly.
4. Add Chips
Gently fold in frozen chocolate chips and toffee chips—little lumps are okay; you don’t want fully melted blobs.
5. Scoop & Salt
Spoon cookies onto the prepared sheet—make them small (1 Tbsp) or larger, your call. Sprinkle with a pinch of sea salt before they set.
6. Set
Allow cookies to firm up for 15–30 minutes—they’ll be chewy, not crunchy.
💬 Why You’ll Love Them
These cookies are chewy, buttery, and laced with just the right salty-sweet balance. I love whipping them up when the oven is off-limits—or when cravings strike fast. Plus, kids love helping scoop and sprinkle the salt!
🧂 Ingredient Notes & Swaps
| Ingredient | Options & Tips |
|---|---|
| Evaporated milk | Adds creaminess—whole milk works, but rumor has it the texture might be softer. |
| Pudding mix | Butterscotch is best here, but vanilla pudding works in a pinch. |
| Quick oats | Old-fashioned oats work, but drop “quick” for softer cookies—yours to choose. |
| Chocolate & toffee chips | Freeze them beforehand so they stay distinct bites. |
| Sea salt | A delicate finish—don’t skip it! |
🍪 Variations & Serving Ideas
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Nutty Crunch: Stir in ½ cup chopped pecans or walnuts.
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Holiday Twist: Add ½ tsp cinnamon or allspice.
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Peanut Butter Boost: Substitute ½ cup chips with peanut butter chips.
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Drizzle: Once cool, drizzle with white or dark chocolate for a fancy finish.
🧊 Storage Tips
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Keep them in an airtight container at room temperature for 3–4 days.
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For a little crisp edge, you can warm them for 5–10 seconds in the microwave before serving.
❓FAQs
Q: Can I freeze these cookies?
Yes—freeze in a single layer on a baking sheet, then transfer to a bag. Defrost at room temp when ready to enjoy.
Q: Are they vegan?
Not as written—swap dairy butter with plant-based margarine and use a dairy-free chocolate.
Q: Can I make a double batch?
Absolutely! Just double everything and use a larger pot.
👩🍳 Kristy’s Note
These no-bake cookies are my late-night snack savior—quick, cozy, and just the right amount of indulgence. The sea salt makes them so irresistible. Bonus: they’re one of the few treats my kids can safely help make from start to finish!
🍪 More No-Bake Favorites
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Chocolate Peanut Butter Oat Bars
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No-Bake Cheesecake Jar Desserts
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No-Bake Energy Bites with Chia
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Icebox Cookie Custard Cake (Mascarpone & Oreo)
📣 Make & Share
Baked a batch? I want to see!
📸 Tag me @KristyCookRecipes or comment your favorite mix-ins below—let’s swap sweet ideas and keep the no-bake magic flowing!