Directions:
1. In a medium saucepan, combine sugar, butter, and evaporated milk. Bring to a rolling boil over medium heat, stirring frequently.
2. Boil for 2 minutes, then remove from heat.
3. Stir in the instant butterscotch pudding mix, quick oats, and salt until well combined.
4. Fold in the semi-sweet chocolate chips and toffee chips.
5. Drop spoonfuls of the mixture onto wax paper or parchment paper.
6. Allow cookies to cool and set at room temperature for about 30 minutes or until firm.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: Approximately 220 kcal per cookie | Servings: About 24 cookies
Tips:
Use quick oats for the best texture that holds together without baking.
Chill cookies in the refrigerator if you want to speed up the setting process.
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