Instructions
Prepare the Mixture:
In a medium saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Allow it to boil for 1 minute, then remove from heat.
Add the Pudding Mix:
Stir in the butterscotch pudding mix until completely smooth and combined.
Mix in the Oats:
Gradually add quick oats and a dash of salt. Stir until the oats are evenly coated and the mixture thickens slightly.
Fold in the Chips:
Gently fold in the chocolate chips and toffee bits until evenly distributed throughout the warm mixture.
Form the Cookies:
Drop spoonfuls of the mixture onto wax or parchment paper. Shape them gently into cookie rounds if desired.
Cool and Set:
Let the cookies cool at room temperature for about 30 minutes, or until firm and set.
Serve and Enjoy:
Once set, enjoy your sweet, chewy salted caramel cookies the perfect blend of rich, creamy, and crunchy!
Notes
Temperature control: Boil for only one minute overcooking can make the cookies dry or crumbly.
Mixing tip: Use quick oats, not rolled oats, for a softer, chewier texture that binds more easily.
Storage: Store in layers separated by parchment to prevent sticking. These cookies don’t require refrigeration but can be chilled for a firmer bite.
