Description
Ready in 10 minutes, this oatmeal scotchies no bake cookies blend oats and butterscotch for a chewy cookie dessert that is perfect for the fall season!
Ingredients
Scale
- 1 cup light brown sugar (packed)
- 1 cup granulated sugar
- 3/4 cup butter
- 2/3 cup milk
- 1 small box of 3.4 oz butterscotch instant pudding and pie filling
- 1/2 teaspoon vanilla extract
- 3 1/2 cups quick cook oats
- 1 cup butterscotch chips
Instructions
- In a large pot, combine the sugars, butter, and milk. Bring the mixture to a boil, stirring constantly for about 2 minutes. Remove the pot and stir in the vanilla extract.
- Add the pudding mix and oats, mixing until well combined. Let the mixture cool slightly for about 2 minutes, then stir in the butterscotch chips.
- Spoon the mixture onto a parchment-lined tray and allow the cookies to set.
Notes
- I used a small ( 1.5 tablespoon) Pampered Chef cookie scoop to portion out the cookies, so you may end up with more or fewer cookies depending on the size you make them.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 92
- Sugar: 10.3 g
- Sodium: 33.7 mg
- Fat: 2.8 g
- Carbohydrates: 14.9 g
- Fiber: 0.7 g
- Protein: 1 g
- Cholesterol: 7.4 mg