Description
These No-Bake Butterscotch Cookies are a quick and easy sweet treat combining rich butter, caramel-like butterscotch, and chewy oats for a delicious, fuss-free snack. Perfect for busy days or anytime you want a comforting dessert without using an oven.
Ingredients
Units
Scale
Main Ingredients
- 1/2 cup (115g) butter
- 1 cup (200g) brown sugar
- 1/4 cup (60ml) milk
- 1 cup (170g) butterscotch chips
- 3 cups (240g) quick oats
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Ingredients: Measure out butter, brown sugar, milk, butterscotch chips, quick oats, and vanilla extract so everything is ready for quick and smooth mixing.
- Heat Butter, Sugar, and Milk: In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and milk, bringing the mixture to a rolling boil. Maintain the boil for 1 minute while stirring frequently to dissolve sugar and avoid burning.
- Add Butterscotch Chips and Vanilla: Remove the pan from heat immediately. Stir in butterscotch chips and vanilla extract until the chips melt completely and the mixture is smooth and silky.
- Mix in the Oats: Fold in the quick oats thoroughly, ensuring every oat is coated with the butterscotch sauce to build the ideal chewy texture.
- Form the Cookies: Drop spoonfuls of the mixture onto wax or parchment paper, spacing them slightly apart. Let them cool at room temperature until set, or refrigerate to speed the process.
Notes
- Use authentic butterscotch chips for the best depth of flavor.
- Boil the sugar mixture for exactly 1 minute to prevent grainy texture.
- Quick oats absorb moisture better than old-fashioned oats, keeping the cookies chewy and firm.
- Work quickly when mixing and portioning the batter as it thickens fast.
- Store cookies in an airtight container to maintain freshness and texture.
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: 130
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg