No Bake Salted Caramel Cookies

Instructions

1. 1. Prepare your station: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
   2. Make the caramel base: In a medium saucepan over medium heat, combine the granulated sugar, butter, and evaporated milk. Bring the mixture to a full rolling boil while stirring frequently. Once boiling, continue to boil for 1–2 minutes, stirring constantly to prevent burning.
   3. Add pudding mix: Remove the saucepan from heat and immediately stir in the instant butterscotch pudding mix. Stir until fully dissolved and smooth.
   4. Stir in oats and salt: Add the quick oats and a dash of salt. Stir well until the oats are completely coated in the mixture.
   5. Fold in chips: Let the mixture cool for 1–2 minutes, then fold in the chocolate chips and toffee chips. (If added too early, the chips may melt—let cool slightly for chunkier texture.)

1. Form the cookies: Drop heaping spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly if desired for more traditional cookie shape.
2. Cool and set: Allow cookies to cool at room temperature for about 30 minutes, or until set and firm. For faster results, place the tray in the refrigerator for 15–20 minutes.
3. Serve and store: Once set, enjoy immediately or store in an airtight container at room temperature for up to 5 days.

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