Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in super easy No Bake Caramel Cookies! I can’t think of a thing not to love about these cookies!
I love no bake cookies, and I love caramel! I mean who doesn’t right? Today is the first day I’ve been home since my boys started school. That’s right a whole day to do whatever I wanted, ya right! I started with laundry, dishes, sprayed weeds in the yard, payed a few bills, and picked up my boys rooms. I normally make them clean up their own rooms, but today I was proud of them for getting up and practicing the piano without even being asked so I decided I would be a little nice. I had every intention of making cookies for the boys to come home to. The same thing happened to me that always happenes and I got busy doing other things and could see I was running out of time. That’s when I resorted to No Bake Caramel Cookies! Ten minutes later I crossed cookie making off my to do list and moved on to filing! (Making cookies is more fun!)
All you have to do is boil some sugar, butter and milk. Add a little salt, butterscotch pudding (ya that’s right), oats, and give it a stir. Let it cool while you line a cookie sheet with wax paper, you could sweep the floor while the cookies cool a little too…if you hurry you can sweep the floor. Add chocolate chips, toffee chips, and give it a quick stir. You don’t want to over stir or the chocolate chips will melt everywhere, which probably wouldn’t be an entirely bad thing. I like my chocolate a little separated from the caramel so you get a little of everything in each bite.
Drop them on a cookie sheet and let em sit for at least 15 minutes, if you can wait 30 minutes is better.
Grab a glass of milk and enjoy! Don’t get me wrong…I love classic No Bake Cookies! But CARAMEL NO BAKE COOKIES, you have to admit that is a fun twist on a good ol’ classic! I love em! Really, I do!
- 2 c. granulated sugar
- ¾ c. butter
- ⅔ c. evaporated milk
- 1 5.1 oz. pkg instant butterscotch pudding (if you can't fine this size use a 3.4 oz)
- 3½ c. quick oats
- sea salt to taste (I used a few grinds)
- 1 c. semi-sweet chocolate chips
- ½ c. toffee chips
- Bring sugar, butter, and evaporated milk to a rolling boil over medium heat. Stir frequently.
- Remove from heat and add oats, dry pudding, and salt. Let sit for a few minutes until it cools a little bit.
- Line a cookie sheet with wax paper.
- Add chocolate chips and toffee chips to cookie mixture. Gently stir being careful to not over stir or else the chocolate chips will be totally incorporated.
- Drop by cookie scoopfuls onto wax paper.
- Let sit for at least 15 minutes.
Denise R. says
August 31, 2016 at 9:58 amThese look amazing! I must try. I will report back! 🙂
Amy Engberson says
September 1, 2016 at 8:22 amYes! Let me know what you think!
Darla says
August 31, 2016 at 1:16 pmIn which step.do you add the pudding mix?
Amy Engberson says
September 1, 2016 at 8:32 amSorry, I forgot to include that in the instructions. I’ll go fix it right now. I added the pudding mix with the oats. Thanks for pointing that out!
Sara says
January 20, 2017 at 7:28 pmWould using the 3.4 oz pudding make it just less butterscotch or change the consistency?
Amy Engberson says
January 24, 2017 at 5:20 pmI’ve never tried that so I can’t say for sure. I imagine they would make the cookies a little less set up, and a little less butterscotch flavor. If you let the mixture boil just a little bit longer it might help with the cookies to still set up firm enough. Let me know if you try it!
Jessica | The Novice Chef says
August 31, 2016 at 2:53 pmCaramel cookies and no bake?!! YAY!
Amy Engberson says
September 1, 2016 at 8:21 amI know right? Caramel “anything” is a winner with my crew! These just happen to be super easy!
Kimberly @ The Daring Gourmet says
August 31, 2016 at 8:26 pmThose look awesome and I love how simple they are to make!
Amy Engberson says
September 1, 2016 at 8:17 amLife is so crazy busy that sometimes it’s all about quick and easy, especially when you get a cookie this delicious!
Justine | Cooking and Beer says
September 1, 2016 at 11:47 amLove that these are no bake! Saving for later!
Amy Engberson says
September 8, 2016 at 8:34 amEven my boys, who don’t know how to cook anything, can make this one! I need a few recipes like that!
Abeer says
September 6, 2016 at 4:00 amMy mom makes something very similar during the holidays but it has a tonne of chocolate too. These look like an awesome variation!
Amy Engberson says
September 8, 2016 at 8:25 amAdding more chocolate only makes things better in my opinion!
Jane says
September 8, 2016 at 11:15 amMade these this morning and boy are they addictive lol I tend to scorch things on the stove ( I get distracted a bit too easy I guess) so I made it in the microwave. Since my butter and milk were cold – didn’t have evaporated milk so I just used “regular” milk – I cooked it on high for 9 minutes to get it to a full rolling boil. These are great if you just need that small hit of sugar now and then and I plan on experimenting with different flavors too like maybe banana pudding or coconut…the possibilities are endliess!
Amy Engberson says
September 19, 2016 at 5:08 pmUsing the microwave is a fantastic idea! I’m going to start experimenting with different flavors too! Can’t wait to see which ones are my favorites!
HELEN says
September 15, 2016 at 8:55 amCan these be frozen ?
Amy Engberson says
September 19, 2016 at 5:03 pmGood question. My boys devour them in no time so I’ve never had a chance to even try freezing them. Let me know how it works if you try it! Happy Fall!
Genna says
September 15, 2016 at 3:52 pmThese look amazing! Just wondering how long to let the mixture boil? Thanks!
Amy Engberson says
September 19, 2016 at 5:02 pmI just bring it to a rolling boil, basically a gently boil that doesn’t stop when you stir. I don’t time it! Happy Fall!
Shannon says
September 18, 2016 at 4:26 pmCould you just use regular milk? Never used evaporated in my no bakes.
Amy Engberson says
September 19, 2016 at 4:58 pmI’m sure you could use regular milk, although I haven’t tried it.
Stephanie says
September 20, 2016 at 8:14 amDo these harden nicely? I’ve made no bakes with pudding before, and they never hardened no matter how long you let them sit. Your pictures look like they firmed up very well. I’m wondering if it’s the evaporated milk that helps with that? I’ll be trying these for sure, and tweaking other recipes accordingly!
Amy Engberson says
September 25, 2016 at 5:26 pmThese cookies definitely aren’t hard and dry no bake cookies. I think they have a perfect consistency, just a little soft. I always use evaporated milk in my no bake cookies and they always turn out! Happy fall!
Libby Miller says
September 21, 2016 at 10:13 amJust wondering… is the pudding size a large box? I only had a small box so I added abt 1/2 c butterscotch chips hope they set up. this is one of those comments…..I didn’t have toffee chips so i added caramel bits and mini choc chips. For some reason, I don’t expect they will look just like yours! 😉
Amy Engberson says
September 25, 2016 at 5:23 pmI used a 5.1 oz box of pudding. I absolutely love experimenting with recipes and think it is fantastic when readers do the same. Who knows how it will turn out. Heck, even if you have to eat these cookies with a spoon I bet they will taste good. And you can’t go wrong with adding chocolate chips and caramel!
Libby Miller says
September 25, 2016 at 6:20 pmAnd they did taste awesome however we did have to eat them with a spoon.. People at work were just cleaning them off the waxed paper with their fingers!! thanks and Ill try them your way!
Deb C says
October 4, 2016 at 5:36 pmJust made these cookies!! We love them!!! We will definitely be making these again!! Thank you so much for sharing!!!
Amy Engberson says
October 10, 2016 at 9:27 amAren’t no bake cookies the best? My family loved this version! Happy Fall!
Carol says
October 9, 2016 at 5:25 pmDo you think I could sub Stevia for the sugar? And use sugar free pudding?
Amy Engberson says
October 10, 2016 at 9:16 amI don’t use Stevia in my cooking so I’m not sure what the results would be. I’m guessing if you use sugar free pudding it will alter the consistency of the cookies. You could always try it and eat them with a spoon if it doesn’t work out. I bet the cookies would still taste good! 🙂 Happy Fall!
Julie crossley says
October 20, 2016 at 12:46 pmHello just browsed your receipe for no bake caramel cookies it looks awesome however I’m a bit thick !!! The butterscotch pudding is it like angel delight or is it like a ready made pudding?? Also where is it best to get the toffee crisps can you help thanks for taking the time to
Read this julie
Amy Engberson says
October 25, 2016 at 10:21 amIt’s dry pudding mix. I used the Jell-o brand. I find the toffee chips. In the baking section at the grocery store near the chocolate chips. Happy fall!
Laura Lewis says
October 29, 2016 at 11:55 amI’m wondering if the pudding size is correct. A 5.1 oz box is the size that makes 6 servings, not 4 servings. I can’t find Butterscotch flavor in that size locally. Is it the four serving size or the six serving size box of pudding?
Amy Engberson says
October 31, 2016 at 1:37 pmI found a 5.1 oz package of butterscotch pudding at my local Walmart. A reader told me they used a 4 oz. package with success, although I haven’t tried that myself. Another reader suggested weighing pudding mix and using 5.1 ounces. I know that is a pain and leaves you with a half used package of pudding.Hopefully you find a method that works for you because these cookies are worth it!
Laura Lewis says
October 30, 2016 at 5:51 amWell, I tried making them with just a 4 serving size box of pudding, I couldn’t find anywhere on the internet that a six serving size box existed in butterscotch flavor. They didn’t turn out to be as good as when I weighed out 5.1 ounces of powder from 2 boxes of the 4 serving size. I guess I’ll just keep making the other half box of pudding powder into pudding.
Amy Engberson says
October 31, 2016 at 1:27 pmI’m not sure why instant butterscotch pudding mix isn’t available in all stores. I bough mine at my local Walmart. I guess if you can’t find it you’ll have to measure it out, which is a pain, but works!
Soccer Mom says
October 30, 2016 at 12:43 pmThese are amazing!!! I’ve made them twice now–very quick, easy, and delicious! I took them to my son’s soccer dinner, and his teammates devoured them! I used steel-cut oats for half the oats, because I ran out of regular oats, and it still worked great! Also did not have toffee bits on hand, so I substituted caramel bits. DELICIOUS! Thanks for such a great recipe!
Amy Engberson says
October 31, 2016 at 1:23 pmI can only imagine how yummy these would be with caramel bits! I need to try that ASAP!
Ginger says
November 29, 2016 at 11:16 pmMade a batch to see if they would be good for my xmas cookie exchange, since they looked so yummy! Great flavour, but are a bit sweet for my family’s taste. Would it effect the consistency if I brought the sugar down a bit? Thinking at least a half of cup.
Amy Engberson says
December 5, 2016 at 4:26 pmI think it might change the consistency of the cookies a little bit if you reduce the amount of sugar, but you could always try it and see what happens.
Melissa says
December 19, 2016 at 1:57 pmI really want to make these! I am confused, though, about what size box of pudding I need to get. It kind of looks like it says 5.1 oz, but I am not finding anything that size. Help?
Amy Engberson says
December 22, 2016 at 12:09 pmIt’s crazy because I actually bought pudding that size when I created this recipe and can no longer find it. I think next time I make it I will use two small boxes of pudding or one large one. It might make the cookies a little more firm, but I don’t think it will really hurt anything! Happy Holidays!
Denise Routson says
January 10, 2017 at 6:00 pmAmy,
I made these on Sunday and they were wonderful! Very tasty and easy. Yahoo!
Thanks for sharing your talents with us!
Denise R.
Angela says
January 20, 2017 at 9:29 pmMade these today to send with my boys to a lock-in. I know they’ll be a big hit, they’re great. Very sweet!! A fun variation on our usual chocolate-peanut butter no-bakes.
For ourselves I would cut back on the sugar, although you can’t go too far with no-bakes, in my (limited, amateur) experience it’s the sugar and boiling it that holds them together. I did let the mixture boil a minute and they seemed perfectly firm enough. You do have to work kinda quickly, as it cools what is left is getting crumbly and you have to work harder to mush them into cookies.
Thanks for the recipe!
Amy Engberson says
January 24, 2017 at 5:18 pmI’m glad they were a hit! The amount of sugar you used would definitly affect the way the cookies set up. And yes, you do have to work pretty quickly when dropping the cookies or they will set up and then it’s hard to make them into cookies! Even those crumbs would be yummy though!
Stacey says
January 28, 2017 at 8:44 pmWe don’t like recipes that use instant or box mixes, Is there something that can be substituted for the instant pudding?
Amy Engberson says
February 6, 2017 at 4:55 pmI’m not sure how you would substitute to make this recipe without a box mix. Dumping a box in makes my life easier…not better…just easier!
Darlene says
January 30, 2017 at 7:41 pmI would love this recipe… Thank you so much
Amy Engberson says
February 6, 2017 at 4:50 pmIt’s a family favorite around here!
Gail says
March 22, 2017 at 6:25 pmToo much garbage popping up with this recipe. Can hardly see recipe. Takes too long
Amy Engberson says
March 28, 2017 at 9:58 amThanks for letting me know. I’ll check with my ad company and make sure they clean my page up a little!
JAN WILEY says
April 9, 2017 at 3:52 pmCan you freeze these?
Amy Engberson says
April 10, 2017 at 4:59 pmThey never last long enough around here so I’ve never had a chance to try freezing them. I don’t see why it wouldn’t work though. If you try it let me know how it goes!
Stacy says
April 16, 2017 at 7:50 amI can’t find instant pudding anywhere period. Just cook and serve. This is so odd to me as I live in a major city. Anyone know how it works with cook and serve pudding?
Amy Engberson says
April 19, 2017 at 4:15 pmI’ve never tried it with cook and serve pudding. Sometimes it’s a little hard to find the instant kind so I stock up when I find it! Maybe try Amazon!
Laurie Sexton says
June 26, 2017 at 11:37 amIs there anything you can substitute for the oats?
Amy Engberson says
July 4, 2017 at 7:24 amHi Laurie! That’s a tough one. My Penaut Butter Pretzel No Bake Cookies recipe uses rice cereal instead of oats and it works great. However, I’ve tried using rice cereal in traditional no bake cookies and it gets really chewy…not good. I’ve never tried substituting rice cereal in these but you could try it and see how it goes. I’m also wondering about using cooked quinoa instead. It seems a bit out there but you could try it. Good luck!
Marilyn Scher says
July 4, 2017 at 1:14 pmHad a very difficult time. When combining all ingredients, the batter was very thick. I am in the process of making them now and I am adding more milk. Maybe that will help
Amy Engberson says
July 11, 2017 at 8:15 pmSorry to hear that. I’m wondering if the first mixture might have been boiled a little too long? That would cause them to be too thick. Adding milk should help though. They are so yummy it’s worthing making them though!
Julie Parker says
July 7, 2017 at 6:50 amHas anyone tried making these as bar cookies (do they cut well)? Also, has anyone figured out a way to make them less sweet without affecting their hardening?
Julie Parker says
July 7, 2017 at 12:38 pmI went ahead and made these without waiting for answers cuz I need something to take to game night tonight and do NOT want to turn the oven on in this heat.
So, in an attempt to have them not be quite so sweet I bought 2 of the 3 oz boxes of instant pudding- 1 butterscotch & 1 vanilla. I used all of the b’scotch & about 3/4’s of the vanilla. And I didn’t completely fill the 2nd cup of sugar. They are still sweet but not overly much.
I also made them much smaller than called for I guess; I wanted bite-size. After making about a dozen “drops” I switched to making little balls so as to compress the dough a bit more. Both of these were taking more time than I had so after I had about 40 and still having about half the dough left, I patted the rest into a greased 8×8 square pan. And they DO cut just fine; I cut the pan into another 36 pieces. So I now have a plate of balls and cubes to take. I’m very happy with the results- thanks for the recipe!
Amy Engberson says
July 11, 2017 at 8:10 pmI agree…it’s way hot to turn the oven on! Thanks for sharing your tips. I’m going to try this less sugar method next time I make these cookies! It’s always nice to cut back where I can. So happy they turned out for you!
Julie Parker says
July 12, 2017 at 7:10 amHaving about half of these left after Friday night and not wanting (needing) to finish the rest myself (I live alone) I broke up the rest into smaller pieces and used them in a trflfe for a potluck; this also went over very well. In addition to the cookies I used a pkg of chocolate pudding (instant), a pkg of vanilla pudding, Cool Whip plus some mini chocolate chips & Heath Bits.
Linda says
December 7, 2018 at 4:55 pmGreat idea and thanks for sharing the results. I just found this recipe and now that I have read that you can pour it and cut them I’m sure going to give them a try.
Amy Engberson says
December 8, 2018 at 8:07 amSometimes shortcuts are the way to go! Making these into bar cookies is a great idea!
Sherry S. says
August 26, 2017 at 4:17 pmCould you add toasted coconut? Or maybe cornflakes?
Amy Engberson says
August 29, 2017 at 3:39 pmHi Sherry! Adding toasted coconut is a wonderful idea and I think would add a nice texture. I’m not sure about adding cold cereal because sometimes when adding cold cereal to no bake cookies it becomes kind of chewy. I’ve wanted to try it too. I’ll let you know if I try it and you let me know if you try it!
Heather says
November 18, 2017 at 8:24 pmSounds like a really good recipe only I don’t see the amounts of the ingredients . Could you please post them . As I would love to try it .
Amy Engberson says
November 20, 2017 at 12:49 pmIf you look on the post you will see a grey box that says “click here for the recipe”. If you click that it should take you straight the the printable recipe complete with amounts of ingredients and instructions. If it doesn’t work for you let me know!
Janice Thacker says
November 20, 2017 at 3:15 pmI don’t have sea salt. How much regular salt should I use?
Amy Engberson says
November 21, 2017 at 11:10 amHi Janice! Sea Salt and Table Salt can actually be used interchangeably! That should make for an easy transition! Happy cooking!
Janice Thacker says
November 21, 2017 at 11:13 amThank you Amy. Is that around 1/2 tsp. of salt?
Paula says
November 20, 2017 at 7:53 pmI don’t see a recipe with the amounts of each ingredient. Am I missing it?
Amy Engberson says
November 21, 2017 at 11:04 amYou should see a grey box at the bottom of the post that says “click here for the recipe”. It should take you straight to the printable. If it doesn’t work let me know and I’ll make sure I get it to you!
Jennifer beattie says
December 6, 2017 at 6:27 amI thought i had evaporated milk but it is condensed milk would this work as well i know it is thicker. Any thoughts?
Amy Engberson says
December 6, 2017 at 1:38 pmHi Jennifer. Evaporated milk and sweetened condensed milk is very different so they are not interchangeable. Hope you can grab some evaporated milk soon so you can make it soon!
sharon carnall says
December 10, 2017 at 1:55 pmhelp!!! haha!! what did i do wrong
they won’t stiffen and when i drop them they just spread and won’t harden!!!!!
Amy Engberson says
December 12, 2017 at 8:32 pmHmmm! It’s hard to say without watching you make them. My best guess is that maybe you didn’t get the milk/butter/sugar mixture to a full rolling boil. It needs to boil hard enough that it doesn’t stop boiling when you stir it! Hopefully that helps! Let me know if I can further help you!
DB says
December 18, 2017 at 8:25 amCan you I substitute regular oats instead of instant oats?
Amy Engberson says
December 21, 2017 at 3:24 pmYes! You can use old fashioned oats instead of quick cooking oats. It will give the cookies a little different texture since quick cooking oats are ground finer than old fashioned ones! Best wishes!
Jessica Robinson says
December 20, 2017 at 12:02 pmThese look so delicious! Sending love from another farmgirl to your kitchen! Thanks for sharing this recipe.
Amy Engberson says
December 21, 2017 at 12:26 pmHi there farmgirl! These cookies are so easy and so yummy! One of our favorites! Thanks for stopping by!
Colleen says
December 22, 2017 at 8:45 pmI am fearful these will be gone before Christmas, but I went ahead and made them anyway. Will these need to be refrigerated or just airtight container?
Amy Engberson says
December 23, 2017 at 6:13 pmNo judgement from me! Heck I’d make two batches…one for saving and one for eating! I store them in an airtight container but not in the fridge! Merry Christmas!
Bonnie Jaster says
January 11, 2018 at 5:01 pmNeed measurement amounts to be able to do. Please advise.
Amy Engberson says
January 18, 2018 at 10:48 amClick on the little grey box at the bottom that says something like “Click here for the recipe”. It should take you straight to a printable recipe. If it doesn’t work let me know and I’ll be sure to get it to you!
Sue Holmes says
February 7, 2018 at 3:11 pmWhere is the amount of sugar and milk? I have been over and over your sight and can’t find it, maybe it’s new glasses? Maybe just me.
Amy Engberson says
February 13, 2018 at 12:00 amThere should be a gray box at the bottom of the post that says something like “click here for the recipe”. If you click that box it should take you to a printable recipe. Let me know if it doesn’t work for you and I’ll be sure to get it to you!
Lindsey says
February 18, 2018 at 2:11 pmDid I Miss the recipe instructions?
Amy Engberson says
March 2, 2018 at 7:27 amI just updated the post so the recipe is on the first page! Let me know if you aren’t seeing it and I’ll make sure to get it to you!
Quie says
February 20, 2018 at 2:35 pmThese cookies are fantastic!! Very easy to make
Amy Engberson says
February 20, 2018 at 9:04 pmThey are one of my favorites because they are so easy and so tasty! Glad you enjoyed them!
Victoria Handrahan says
February 21, 2018 at 10:35 amwhat do you mean by 15.1 instant butterscotch pudding? I’ve got 2 -1oz,whitch makes 4 1/2 servings 9each box of pudding. They are sugar free
Amy Engberson says
February 21, 2018 at 11:33 amIt’s one 5.1 ounce bo of instant butterscotch pudding. I haven’t tried using sugar free pudding and so I’m not sure how it will work. I’m guessing it might make a thinner cookie. Let me know how it goes if you try it!
Angela Forcier says
March 17, 2018 at 5:10 pmIs that a small box of instant pudding mix ? The small or large are not that amount of ounces
Amy Engberson says
March 20, 2018 at 8:01 amI found a 5.1 ounce box and it worked perfectly! If you can’t find that size I’ve used the small box (3.4 oz.) and it works great too!
Quie says
April 14, 2018 at 3:05 pmThis is my third time making these cookies! They are amazing and so easy to make! I always double the batch and use (3)4.3 ounce pkgs of the pudding! We Love them❤️ Thank you for the recipe!!
Quie says
April 14, 2018 at 3:06 pmThis is me again I use (3) 3.4 oz. pkg of pudding
Amy Engberson says
April 16, 2018 at 9:00 pmA double batch is such a great idea! They always go fast! Glad you enjoy them!
Lori Horn says
November 17, 2018 at 10:24 amI have a question, you say to a rolling boil is that soft ball stage?
Amy Engberson says
November 17, 2018 at 3:18 pmHi Lori! Great question! A rolling boil is a gentle boil that doesn’t stop even when it’s being stirred. No need to use a thermometer with this simple recipe! Enjoy!
Kathy Brummitt says
November 21, 2018 at 10:30 amThese were a huge hit at the office! Love them! I’m adding them to my “must have” Christmas goodies list!
Amy Engberson says
November 23, 2018 at 8:58 pmYay! I’m thrilled every one enjoyed them! They are one of our favorite cookies too! And you can’t beat how easy they are to make!
Jenifer Johnson says
November 23, 2018 at 3:37 pmCould you add coconut ??
Amy Engberson says
November 23, 2018 at 8:49 pmYes! Coconut is a great addition in these cookies. Just substitute coconut for a portion of oats. So if you want to add a cup of coconut, reduce oats by a cup. Yummy!
Denise Pare says
December 1, 2018 at 4:38 pmHow should these cookies be stored. And for how long. Thank you they sound delicious making them tomorrow
Amy Engberson says
December 3, 2018 at 2:44 pmHi Denise! I store them in an airtight container. They would last for a couple days stored that way, although they don’t usually last that long around here! Enjoy!
Sybil Moon says
December 3, 2018 at 1:43 amI am so excited to make these No Bake Carmel Cookies. I am severely handicapped the past year. This sounds like something I can manage with the help of a young women who helps me. I would love to have any more easy recipes. My Stamina Is severely injured but I love making goodies for my family.
Amy Engberson says
December 6, 2018 at 3:21 pmHi Sybil! I can’t wait for you and your angel friend to help you make these cookies! They really are pretty quick and easy to make. You’ll have to take a peek around my site, it’s full of quick and easy recipes. There are simple main dish, breakfast, dessert, and side dish recipe! I hope you find lots of them to try out! I’m sure your family would love them!
Toni Benjamin says
December 4, 2018 at 2:20 pmHow do you store these cookies? If they last
Can’t wait to hear comments from friends I share with. By the way, I couldn’t find the 5 oz. Box either. So bought 2-3 oz ones and cut one in half. Made pudding with the other half. Plus, the little can of evap milk was just shy of 2/3 cup so used 1/2 & 1/2 to make up diff. Worked fine.
Amy Engberson says
December 6, 2018 at 3:12 pmI store them in an air tight container. I’m guessing they would last up to about three days, but I don’t really know because my boys and their friend devour them in a few hours!
It’s so fun that you are sharing these with your friends! I can’t wait for all of you to enjoy them! And, thanks for the great substitution suggestions!
Sue says
December 21, 2018 at 8:10 amDo I have to use butterscotch peddling or can I use any flavor?
Amy Engberson says
December 21, 2018 at 12:21 pmHi Sue! You can use any flavor of pudding you’d like! Coming up with new flavors is so fun! Enjoy!
Jackie says
January 7, 2019 at 4:42 pmThese sound so delicious! Can’t wait to try them.
Amy Engberson says
January 8, 2019 at 10:54 amYES! You need to make them ASAP! They are so easy and so yummy!
PJ says
January 20, 2019 at 12:46 pmJust made these, first batch ever. Next time will use more butter and less oatmeal to get a more runny product. Used caramel pudding.
As a home baker, always adding to my repertoire
Amy Engberson says
January 21, 2019 at 8:43 amCaramel pudding would work perfectly! I created this recipe before Kraft created caramel pudding! Sounds like you have your substutions all figured out. If you want a thinner cookie you could reduce the cooking time of the mixture too. Reducing the amount of oats would also make them thinner. Good luck!
Jane says
June 21, 2019 at 10:06 amI have made these so many times since finding the recipe 3 years ago! I now have a daughter in law that’s gluten intolerant and no bake cookies are some of her favorite treats since they don’t need any of that gritty gluten free flour. I just made these this morning for her – she loves salted caramel as much as I do so it’s going to be tough not to eat half of them before I see her lol. I used gluten free certified oats and surprisingly instant pudding is gluten free as well so there’s no issues for her. I’ve always just used “regular” milk with great results. Up here in Canada there has always been just the one size of instant pudding mix – until I found Pinterest I didn’t even know other sizes existed! I just use the 4 serving size box all the time and never have any trouble. I throw the sugar, butter and milk in an 8 cup bowl and microwave it for 6 minutes – its usually close to the top of the bowl at that point. I stir in the rest of the ingredients and let it sit for about 5 minutes and then scoop out. Nothing could be quicker when you NEED a little something sweet!
Amy Engberson says
June 24, 2019 at 6:45 amI love that you figured out how to make these cookies in the microwave! That’s a game changer when you need a treat really FAST! Once in awhile I have company that must eat gluten free and when it comes to serving dessert I’m stumped every time. I’m going to make these next time! Thanks for pointing that out! Enjoy!
Jane says
June 26, 2019 at 8:34 amJust a quick tip if making these for gluten intolerant or celiac people. Make sure the oats are certified gluten free – some brands are packaged in factories where cross contamination with wheat products can happen. Checking for this can save a lot of pain and grief for those that can’t eat gluten! There’s more and more brands out there that have gluten free oats – Quaker is one that packages it safely and its right on the label 🙂 Until my daughter in law explained this to me I had no idea that not all oats were safe for her to eat!
Amy Engberson says
July 1, 2019 at 6:57 amThanks Jane! I’ve heard that not all oats are gluten free, but since I don’t need to eat that way it didn’t really affect me. It’s a super helpful tip for those that are gluten free! And anything to avoid pain later on is a good thing! Thanks for sharing!