No-Bake Salted Caramel Cookies

Why You’ll Love These Cookies

• They’re no‑bake & quick — perfect if you don’t want to heat up the kitchen or wait for baking.

• You get the best sweet + salty combo: caramel (or butterscotch) flavor + a hint of salt and rich oats. Pitchfork Foodie Farms+1

• Great simple dessert or snack — crunchy/chewy texture, easy to make, and ideal for potlucks.

Ingredients (Makes ~20–30 cookies, depending on size)

• 2 cups rolled oats or quick oats Pitchfork Foodie Farms

• 1 (3.4 oz) packet instant butterscotch or caramel pudding mix — dry (not prepared pudding) Pitchfork Foodie Farms

• ¾ cup (1.5 sticks) butter (salted or unsalted) Pitchfork Foodie Farms+1

• 2/3 cup evaporated milk (or regular milk if not available) Pitchfork Foodie Farms

• 1 cup brown sugar (or a mix of brown + white sugar — see notes below)

• Optional mix‑ins: chocolate chips or toffee bits — these add extra texture and sweetness Pitchfork Foodie Farms+1

• Optional finishing: a sprinkle of coarse sea salt on top (to highlight the “salted caramel” aspect)

‍ Instructions — Step by Step

1. Prep

   • Line a baking sheet or tray with parchment paper or wax paper (for easy clean‑up and no sticking).

   • If using chocolate chips or toffee bits, place them in the freezer. Chilled chips hold up better when added to hot mixture so they don’t melt completely. Pitchfork Foodie Farms

2. Make the Caramel Base

   • In a medium saucepan over medium heat, combine butter, evaporated milk, and sugar. Stir until butter melts and sugar dissolves.

   • Bring the mixture to a full rolling boil — a boil that keeps bubbling when stirred. Once boiling, let it boil for 30 seconds (this helps ensure cookies set up properly). Pitchfork Foodie Farms

3. Combine Dry & Wet Ingredients

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