No Bake Butterscotch Cookies (Print Version)
# Ingredients:
01 -
1/2 cup unsalted butter
02 -
1/2 cup whole milk
03 -
2 cups white granulated sugar
04 -
1 teaspoon pure vanilla extract
05 -
A small pinch of kosher salt
06 -
1 cup butterscotch chips
07 -
3 cups quick-cooking rolled oats (uncooked)
# Instructions:
01 -
Grab a large saucepan and combine the butter, sugar, and milk over medium-high heat. Stir everything together and bring the mixture to a rolling boil. Once it's bubbling vigorously, let it boil for exactly one full minute - don't skip this step as it helps everything set properly later.
02 -
Remove the hot saucepan from the heat immediately after your minute of boiling. Quickly stir in the vanilla extract, salt, and butterscotch chips. Keep stirring for about 1-2 minutes - don't worry if the butterscotch chips don't melt completely, they're supposed to stay a bit chunky for texture.
03 -
Gently fold the dry quick oats into your butterscotch mixture until everything is well combined. Using a large cookie scoop or tablespoon, drop generous portions of the mixture onto parchment paper, spacing them slightly apart. Let them rest at room temperature for about 15 minutes until they're completely set and firm to the touch.
# Notes:
01 -
These cookies have more of a fudgy consistency than traditional baked cookies, so they're quite rich and sweet - a little portion goes a long way.
02 -
Make sure to use quick-cooking oats rather than old-fashioned oats, as they help bind the cookies together without needing any flour.
03 -
Keep any leftover cookies stored in an airtight container at room temperature to maintain their texture.
04 -
You can easily switch up the flavor by swapping the butterscotch chips for other mix-ins like Biscoff spread, Nutella, or peanut butter.