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!
No Bake Caramel Cookies
- 2 c. granulated sugar
- 3/4 c. butter
- 2/3 c. evaporated milk
- 1 5.1 oz. pkg instant butterscotch pudding if you can't fine this size use a 3.4 oz
- 3 1/2 c. quick oats
- sea salt to taste I used a few grinds
- 1 c. semi-sweet chocolate chips
- 1/2 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.