No Bake Caramel Cookies

These stovetop cookies come together so fast you’ll wonder why you ever turned the oven on. Sugar, margarine, and evaporated milk get a quick boil before butterscotch pudding mix goes in, giving every bite that deep caramel flavor without any actual caramel-making fuss.

Quick-cooking oats thicken the mixture and add a satisfying chew. Just drop spoonfuls onto waxed paper, wait about 15 minutes for them to firm up, and you’re done. The evaporated milk is what sets these apart from other no bake cookies: it creates a creamier base that stays soft instead of turning chalky.

Kitchen Tips

• Stir constantly once the mixture boils. Butterscotch pudding thickens fast and can scorch on the bottom if you walk away.
• Use quick-cooking oats, not old-fashioned rolled oats. The finer cut absorbs the liquid properly and holds the cookie shape.
• If the cookies spread too thin, let the mixture cool for 2 minutes in the pan before dropping. It thickens as it sits.
• Store in a single layer between sheets of waxed paper. They’ll keep at room temperature for about 3 days.

Variations

• Swap the butterscotch pudding for chocolate instant pudding and add a handful of peanuts for a turtle cookie spin.
• Stir in shredded coconut or chopped pecans right before dropping for extra texture.