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Remove the pan from heat. Immediately stir in the dry pudding mix until smooth and caramel‑colored. This gives the cookies their signature caramel taste without complicated steps. Pitchfork Foodie Farms
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Stir in the oats, mixing until they’re fully coated and the mixture thickens.
Add Mix‑ins
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Wait a minute or two (so the mixture cools slightly but is still warm), then fold in the frozen chocolate chips or toffee bits — gently so you don’t fully melt them. This gives bursts of chocolatey or toffee flavor inside each cookie. Pitchfork Foodie Farms+1
Form the Cookies
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Quickly drop spoonfuls (tablespoon size or slightly larger) onto the prepared tray. Press them slightly with the back of the spoon to flatten a bit, if you like.
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If you want a salted‑caramel finish: sprinkle a pinch of coarse sea salt on top of each cookie before they set.
Let Set
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Allow cookies to cool and firm up. They usually set within 15–30 minutes, depending on room temperature. Once firm, they’re ready to eat. If too soft, refrigerate briefly to speed up setting. Pitchfork Foodie Farms
Store
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Keep cookies in an airtight container at room temperature for up to 2–3 days. For longer storage, refrigerate — especially if it’s warm or humid.
Tips & Variations
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Avoid soggy cookies: Make sure to bring mixture to a true rolling boil, and don’t skip the 30‑second boil — that step is crucial for proper setting. Pitchfork Foodie Farms
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Texture options: For chewier cookies, use quick oats. For heartier texture, use old‑fashioned/rolled oats.
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Flavor boosts:
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Add a splash of vanilla extract for depth.
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Stir in chopped nuts (pecans, walnuts) for a nutty crunch.
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Use a mix of half butterscotch + half caramel pudding mix for extra sweetness.
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Chocolate drizzle: Once cookies set, drizzle melted dark chocolate over for a decadent caramel‑chocolate twist.
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Vegan/dairy‑free version: Try replacing butter with coconut oil and evaporated milk with a plant‑based milk (though texture will vary).
Why This Recipe Works
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The use of dry pudding mix (caramel or butterscotch) gives a rich, creamy caramel flavor without needing to make caramel from scratch. That simplifies the recipe significantly. Pitchfork Foodie Farms
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Combining butter + milk + sugar and cooking to a proper boil creates a syrupy base that binds the oats — once cooled, the oats absorb moisture and candy up, giving chewy‑sweet cookies.
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Quick set‑up and no oven time make this a great go‑to dessert when you need something fast, especially for parties, potlucks, or last‑minute cravings.
