Ingredients:
2 cups granulated sugar
¾ cup butter (1 ½ sticks)
⅔ cup evaporated milk
3.4 ounces instant butterscotch pudding mix
3 ½ cups quick oats
Dash salt to taste
1 cup semi-sweet chocolate chips
½ cup toffee chips
Coarse sea salt for sprinkling
Instructions:
Prepare a baking sheet with parchment or wax paper. Measure out the oats and set aside. Place
chocolate chips in the freezer.
In a medium saucepan, combine sugar, butter, a dash of salt, and evaporated milk. Stir frequently and
bring to a full rolling boil over medium heat; boil for 30 seconds.
Remove from heat. Stir in oats and dry pudding mix. Allow to cool slightly.
Add frozen chocolate chips and toffee chips to the mixture, stirring gently to avoid melting the
chocolate chips completely.
Scoop the mixture and drop onto the prepared baking sheet. Sprinkle a bit of coarse sea salt over the
cookies before they cool.
Let the cookies set for at least 15-30 minutes before enjoying.
Prep Time: 15 minutes | Setting Time: 30 minutes | Total Time: 45 minutes | Kcal: 280 | Servings: 24
cookies