Ingredients

The following ingredients have 16 Servings
  • 3 1/2 cups old-fashioned oats
  • 1 3/4 cups sugar
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup butterscotch or toffee chips
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2/3 cup evaporated milk
  • 1 (5.1 oz.) package instant butterscotch pudding
  • 1 teaspoon vanilla extract
  • sea salt, to taste

Instruction

  • Line 1-2 baking sheets with parchment paper.
  • In a large saucepan over medium heat, combine sugar, butter, evaporated milk and vanilla extract, and, stirring continuously, bring to low boil.
  • Remove saucepan from heat and stir in oats and dry pudding mix, then stir in desired amount of sea salt.
  • Stir until totally incorporated, then set aside for 5 minutes.
  • Once cooled slightly, fold in chocolate and toffee chips, then use a large spoon to drop scoopfuls onto lined baking sheet(s).
  • Refrigerate or freeze until cookies are set, and store in an air-tight container. Enjoy!