Ingredients

The following ingredients have 36 Servings
  • 2 cups granulated sugar
  • 3/4 cup butter (1 1/2 sticks)
  • 2/3 cup evaporated milk
  • 3.4 ounces instant butterscotch pudding mix
  • 3 1/2 cups quick oats
  • dash salt (to taste)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup toffee chips

Instruction

  • Line a baking sheet with parchment paper or wax paper. Measure the oats. Set aside. Put the chocolate chips in the freezer.
  • Add sugar, butter, a dash of salt, and evaporated milk to a medium sauce pan. Stirring frequently bring to a full rolling boil over medium heat. Boil for 30 seconds. A full rolling boil is a vigorous bubbling boil that doesn't stop when stirred.
  • Remove from heat and add oats and dry pudding. Stir. Let sit for a few minutes until it cools a little bit.
  • Add chocolate chips and toffee chips to the cookie mixture. Gently and quickly stir, do not over stir or else the chocolate chips will be completely melted.
  • Scoop cookies and drop them onto parchment paper. Sprinkle a little bit of the sea salt over the cookies before they cool. I like using coarse sea salt.
  • Let sit for at least 15-30 minutes.