No Bake Butterscotch Oatmeal Cookies are an easy, no bake cookie made using just a few pantry staples. And butterscotch chips and oatmeal of course. These cookies could also be called “Wendy’s Favorite Cookies” because my sis looooves these rich, butterscotchy cookies. And I love that they are easy to make!
No Bake Butterscotch Oatmeal Cookies remind me of summer, because that was the first time I had ever had one. One of my friends’ dads made these cookies for us girls while we were out swimming one hot summer day (back in 1980-something). I can’t even tell you how yummy it was to sink my teeth in one (or two or three or…) of these cookies after a day of swimming. Why is it that swimming makes you SO hungry?!
These cookies are perfect for our #CookoutWeek 2017 because they are no bake, can be made ahead of time and only require a few ingredients. But also, you could make these cookies using a camp stove while on a campout! How awesome is that?!
Butterscotch chips are what give us the butterscotch flavor in these cookies…and I swear by using unsweetened vanilla almond milk, but you can use whatever milk you have on hand. And the cook time is VERY important in this recipe. Do not boil the mixture for longer than a minute or you will get dry, crumbly cookies.
No Bake Butterscotch Oatmeal CookiesPrint Recipe
- 2 cups white granulated sugar
- 1/2 cup unsweetened vanilla almond milk (or regular milk)
- 1/2 cup unsalted butter
- 1-1/2 teaspoons vanilla extract
- pinch of salt
- 1 cup butterscotch chips
- 3 cups quick cooking oats
Lay a strip of foil or parchment paper on the counter to drop your cookies on after they have cooked.
In a medium sized pot, on medium heat on the stovetop, add the butter, sugar and milk. Stir the mixture occasionally.
Once the mixture comes to a boil, set timer for ONE minute and stir the mixture continuously. Once the minute is up, remove the pot from the stove and stir in the vanilla extract, salt and butterscotch chips.
Stir the mixture thoroughly (the butterscotch chips won't be completely melted, but that's okay). Fold the oats into the mixture, one cup at a time, mixing the first cup in completely before adding the second and third cups of oats.
The mixture may look loose, but the cookies firm up once they set. Use a medium sized cookie scoop to drop cookie balls onto the foil or parchment paper. While cookies are still warm, you can use a spoon to shape the cookies so they are pretty (optional). Cookies will take 30-minutes or more to set and cool.
Store cookies in an airtight container at room temperature.
Butterscotch, butterscotch, butterscotch!
I hope you try out Wendy’s Favorite Cookies! They are sooooooo good! What’s your favorite no bake cookie?? Have you ever baked anything while camping?
And this recipe was a FEATURED recipe on Meal Plan Monday #71!!!