Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in super easy No Bake Caramel Cookies! I can’t think of a thing not to love about these cookies!
I love no-bake cookies, and I love caramel! Who doesn’t right? Today is the first day I’ve been home since my boys started school. That’s right a whole day to do whatever I wanted, ya right! I started with laundry and dishes, sprayed weeds in the yard, paid a few bills, and picked up my boys’ rooms. Normally I have them clean up their own rooms, but today I was proud of them for getting up and practicing the piano without even being asked so I decided I would be a little nice. Even though it was my intention of making cookies for the boys to come home to, the same thing happened to me that always happens and I got busy doing other things and could see I was running out of time. That’s when I resorted to No Bake Caramel Cookies! Ten minutes later I crossed cookie making off my to-do list and moved on to filing! (Making cookies is more fun!)
All you have to do is boil some sugar, butter, and milk. Add a little salt, butterscotch pudding (ya that’s right), oats, and stir it. Let it cool while you line a cookie sheet with wax paper, you could sweep the floor while the cookies cool a little too…if you hurry you can sweep the floor. Add chocolate chips, toffee chips, and give it a quick stir. You don’t want to over stir or the chocolate chips will melt everywhere, which probably wouldn’t be an entirely bad thing. I like my chocolate a little separated from the caramel so you get a little of everything in each bite.
Drop them on a cookie sheet and let them sit for at least 15 minutes if you can wait 30 minutes is better.
Grab a glass of milk and enjoy! Don’t get me wrong…I love classic No Bake Cookies! But CARAMEL NO BAKE COOKIES, you have to admit that is a fun twist on a good ol’ classic! I love them! Really, I do!
No Bake Caramel Cookies
Ingredients
- 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 oats
- dash salt I used a few grinds
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee chips
Instructions
- Bring sugar, butter, and evaporated milk to a rolling boil over medium heat. Stir frequently.
- Remove from heat and add oats, dry pudding, and salt. Let sit for a few minutes until it cools a little bit.
- Line a cookie sheet with wax paper.
- Add chocolate chips and toffee chips to cookie mixture. Gently stir being careful to not over stir or else the chocolate chips will be totally incorporated.
- Drop by cookie scoopfuls onto wax paper. Sprinkle a little bit of the sea salt over cookies.
- Let sit for at least 15 minutes.
Notes
- This recipe originally called for a 5/1 ounce package of butterscotch pudding. Apparently that size is really hard to find. I’ve tested this recipe using a 3.4-ounce package and it works great.
- Since I created this recipe Jell-O created Caramel pudding! That flavor works great also!
- You need to bring butter, sugar and evaporated milk to a full rolling boil over MEDIUM heat.
- A full rolling boil is when the mixture keeps boiling even when it’s being stirred.
- It’s important to bring the mixture to a boil over medium heat. If you cook it too fast it the cookies will most likely be runny or sticky. If you cook the mixture too long the cookies will be hard and dry.
- Store at room temperature in an airtight container.
- Cookies will last for up to 3-5 days.
- I’ve never tried freezing these cookies, although I do know no-bake cookies typically freeze well.
Wynona A Cross says
What amount of oatmeal do you need?
Amy Engberson says
You’ll need 3 1/2 cups of oats. I can’t wait for you to try it!
Amy Engberson says
I always stick to the recipe and use 3 1/2 cups. It works perfectly every time for me! Let me know I can help in any other way!
Anne says
We love these cookies. I’m using 1 cup of the toffee bits next time!
Amy Engberson says
I’m glad you love it! Yes! Add as many toffee chips as you’d like! Extra toffee chips and chocolate chips are always a good idea!
Michele says
I can’t find toffee chips anywhere, can I sub anything?
Amy Engberson says
You could add chopped nuts instead, or just skip them altogether! They’ll still taste great!
Rochelle says
Planning on trying no bake cookies to send via mail from Louisiana to California. If frozen til shipping, providing that’s ok, will they be ok after receiving (takes about 4-5 days).
Amy Engberson says
I’ve never frozen no-bake cookies before because my kids devour them way too fast! I’ve heard they freeze really well. No-bake cookies are perfect cookies for mailing because I think they stay fresh a little longer than baked cookies. I stack a few of them up, wrap them tightly in aluminum foil, and put the “stacks” in a sealable bag. Wrapping them in foil seems to help them stay in one piece during shipping! Merry Christmas!
Debbie says
Are the toffee chips chocolate covered or just plain. I can only find the choc. Covered.
Amy Engberson says
Either will work great! I use the plain ones because that’s what I have. Extra chocolate never hurt anything though! I can’t wait for you to try these cookies!