I made these last Sunday afternoon because I needed something sweet but couldn’t deal with turning on the oven. My kitchen was already warm, and honestly? I was feeling lazy. These no-bake salted caramel cookies saved me.
The butterscotch pudding mix is the secret here it gives them this deep, almost toffee-like richness that tastes way more complicated than the recipe actually is. And that gooey salted caramel drizzle? It soaks into the oats just enough to make every bite chewy, sweet, and perfectly salty.
My husband ate four before dinner. I’m not even mad about it.
They’re chewy, they’re indulgent, and they come together in about 15 minutes. No oven. No waiting. Just pure caramel-chocolate comfort in cookie form.
**INGREDIENTS:**
• 2 cups granulated sugar
• 3/4 cup butter (1 1/2 sticks)
• 2/3 cup evaporated milk
• 3.4 oz instant butterscotch pudding mix
• 3 1/2 cups quick oats
• 1 cup chocolate chips
• Salted caramel sauce (for drizzling)
• Flaky sea salt (for topping)
**INSTRUCTIONS:**
1. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine sugar, butter, and evaporated milk. Bring to a rolling boil over medium heat, stirring constantly.
3. Let it boil for exactly 1 minute, then remove from heat.
4. Stir in the butterscotch pudding mix until smooth and fully dissolved.
5. Fold in the quick oats and chocolate chips until everything is coated and sticky.
6. Drop spoonfuls of the mixture onto the parchment paper, working quickly before it sets.
7. Drizzle generously with salted caramel sauce while they’re still warm.
8. Sprinkle with flaky sea salt.
9. Let them cool and firm up for about 20–30 minutes at room temperature (or pop them in the fridge if you’re impatient like me).
These disappeared so fast I had to hide a few in the back of the fridge for myself. Would you drizzle extra caramel or keep it classic?