How long do No Bake Salted Caramel Oatmeal Cookies last?

These delicious no-bake cookies can be stored in an airtight container at room temperature for up to 5-7 days, or in the refrigerator for up to 2 weeks. For longer storage, you can freeze them for up to 2-3 months.

Can I substitute the quick oats for old-fashioned oats?

For the best texture and proper setting, it's highly recommended to use quick oats for this recipe. Old-fashioned oats absorb liquid differently and may result in a chewier, looser cookie that doesn't set as well.

What's the trick to getting the cookies to set properly?

The key to perfectly set no-bake cookies is to boil the sugar, butter, and evaporated milk mixture for exactly 1 minute. Boiling for too short a time will result in sticky cookies, while boiling too long can make them crumbly. Removing it from heat immediately after 1 minute is crucial before stirring in the dry ingredients.

Can I make these cookies without butterscotch pudding mix?

While the butterscotch pudding mix adds a unique depth to the 'salted caramel' flavor, you could experiment with other instant pudding flavors like vanilla or cheesecake for a different twist. However, for the true salted caramel essence, the butterscotch is highly recommended.

Easy No Bake Salted Caramel Oatmeal Cookies: Quick & Irresistible!

Description

These quick and easy no-bake cookies combine the irresistible flavors of salted caramel, butterscotch, and chewy oats with chocolate and toffee bits, all without turning on your oven.

Ingredients

Scale

2 cups granulated sugar
3/4 cup butter (1 1/2 sticks)
2/3 cup evaporated milk
3.4 ounces instant butterscotch pudding mix (dry mix)
3 1/2 cups quick oats
Dash of salt to taste (adjust based on preference)
1 cup semi-sweet chocolate chips
1/2 cup toffee chips

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Instructions

Step 1: Line a baking sheet with parchment paper or wax paper. Set aside.
Step 2: In a large saucepan, combine the granulated sugar, butter, and evaporated milk. Bring the mixture to a full, rolling boil over medium heat, stirring constantly.
Step 3: Once boiling, continue to boil for exactly 1 minute, still stirring. Remove the saucepan from the heat immediately.
Step 4: Quickly stir in the instant butterscotch pudding mix until fully incorporated and smooth.
Step 5: Add the quick oats and dash of salt to the mixture, stirring until everything is well combined.
Step 6: Fold in the semi-sweet chocolate chips and toffee chips until evenly distributed throughout the cookie mixture.
Step 7: Drop spoonfuls of the mixture onto the prepared baking sheet, forming individual cookies. Work quickly, as the mixture will start to set.
Step 8: Allow the cookies to cool completely at room temperature for at least 30-60 minutes, or refrigerate for 15-30 minutes, until fully set. Enjoy!

Notes

For an extra touch, sprinkle a tiny pinch of flaky sea salt on top of each cookie just after dropping them onto the parchment paper, before they set. Ensure your butterscotch pudding mix is INSTANT, not cook-and-serve.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280 kcal
Sugar: 30g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg