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 quick oats

– Dash of salt to taste

– 1 cup semi-sweet chocolate chips

– 1/2 cup toffee chips

Directions:

1. In a medium saucepan, combine the granulated sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil for 2 minutes without stirring.

2. Remove the saucepan from heat and quickly whisk in the instant butterscotch pudding mix until well combined.

3. Stir in the quick oats and a dash of salt until the mixture is fully incorporated.

4. Fold in the semi-sweet chocolate chips and toffee chips, mixing until evenly distributed.

5. Using a cookie scoop or spoon, drop the mixture onto a baking sheet lined with parchment paper, shaping them into cookie rounds.

6. Let the cookies cool at room temperature until they set, which should take about 30 minutes.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 35 minutes

Kcal: 220 kcal | Servings: 24 cookies

Tips:

Refrigerate the cookies for 10-15 minutes to help them firm up faster.

Experiment by adding chopped nuts or additional chocolate for extra texture and flavor.

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 quick oats

– Dash of salt to taste

– 1 cup semi-sweet chocolate chips

– 1/2 cup toffee chips

Directions:

1. In a medium saucepan, combine the granulated sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly until the mixture comes to a boil. Allow it to boil for 2 minutes without stirring.

2. Remove the saucepan from heat and quickly whisk in the instant butterscotch pudding mix until well combined.

3. Stir in the quick oats and a dash of salt until the mixture is fully incorporated.

4. Fold in the semi-sweet chocolate chips and toffee chips, mixing until evenly distributed.

5. Using a cookie scoop or spoon, drop the mixture onto a baking sheet lined with parchment paper, shaping them into cookie rounds.

6. Let the cookies cool at room temperature until they set, which should take about 30 minutes.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 35 minutes

Kcal: 220 kcal | Servings: 24 cookies

Tips:

Refrigerate the cookies for 10-15 minutes to help them firm up faster.

Experiment by adding chopped nuts or additional chocolate for extra texture and flavor.