Ingredients:
- 2 cups granulated sugar (400 g)
- 3/4 cup butter (1 1/2 sticks, 170 g)
- 2/3 cup evaporated milk (160 ml)
- 1 package instant butterscotch pudding mix (3.4 oz / 96 g)
- 3 1/2 cups quick oats (350 g)
- Dash of salt
- 1 cup semi-sweet chocolate chips (170 g)
- 1/2 cup toffee chips (80 g)
Instructions:
- In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Let it boil for 2 minutes.
- Remove from heat and whisk in the butterscotch pudding mix until smooth.
- Stir in the quick oats and a dash of salt until fully coated.
- Fold in the chocolate chips and toffee chips quickly so they stay slightly intact.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Allow to cool at room temperature or refrigerate for 30 minutes until set.
Note:
Prep Time: 15 min | Chill Time: 30 min | Total Time: 45 min | Makes: ~20 cookies | Calories: ~210 per cookie