Description
Easy no-bake chocolate toffee oatmeal cookies made with quick oats, butterscotch or caramel pudding, chocolate chips, and crunchy toffee, finished with a sprinkle of coarse sea salt.
Ingredients
Scale
- 2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2/3 cup evaporated milk
- 1 (3.4 oz) box instant butterscotch or caramel pudding mix
- 3 1/2 cups quick oats
- Dash of salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee chips
- Coarse sea salt, for topping
Instructions
- Line a baking sheet with parchment paper or wax paper. Place the semi-sweet chocolate chips in the freezer so they are cold when you add them to the warm mixture.
- In a medium saucepan, combine the granulated sugar, butter, a dash of salt, and evaporated milk. Bring to a full rolling boil over medium heat, stirring frequently. Once it reaches a rolling boil, let it boil for exactly 30 seconds.
- Remove the saucepan from the heat. Immediately stir in the quick oats and the dry instant pudding mix. Let the mixture sit for a few minutes to cool slightly.
- Quickly and gently stir in the cold semi-sweet chocolate chips and toffee chips. Be careful not to overmix, or the chocolate chips will completely melt into the batter.
- Scoop the cookie mixture and drop it onto the prepared baking sheet. Sprinkle the tops with coarse sea salt before they cool.
- Let the cookies rest at room temperature for 15 to 30 minutes to set completely before enjoying.
Notes
Bring the mixture to a full rolling boil over medium heat for exactly 30 seconds. Keep the chocolate chips cold before adding them, and use quick oats rather than old-fashioned rolled oats for the best texture.
- Prep Time: 10 minutes
- Temps de cuisson: 5 minutes
- Catégorie: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 75mg
- Matières grasses: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Glucides: 26g
- Fibres: 2g
- Protein: 2g
- Cholestérol: 15mg