No Bake Salted Caramel Cookies – Easy and Delicious Without an Oven
These No Bake Salted Caramel Cookies are the perfect quick treat for when you’re craving something sweet but don’t want to turn on the oven. They’re chewy, rich, and packed with flavors of butterscotch, chocolate, oats, and toffee, topped with a touch of sea salt for that perfect sweet-salty balance. Great for summer, holidays, or busy days when you want something homemade without the baking.
Ingredients:
- 2 cups granulated sugar
- 3/4 cup unsalted butter (1 1/2 sticks, about 170g)
- 2/3 cup evaporated milk
- 1 (3.4 oz) package instant butterscotch pudding mix (not cook-and-serve)
- 3 1/2 cups quick oats
- A dash of salt (plus extra for topping)
- 1 cup semi-sweet chocolate chips (freeze ahead to prevent melting)
- 1/2 cup toffee chips
- Sea salt for topping (optional but recommended)
Instructions:
Step 1: Prepare Your Station
Line a large baking sheet with parchment paper or wax paper. Measure out the oats and set them aside. Place your chocolate chips in the freezer for at least 15 minutes before using, so they stay solid when mixed into the warm dough.
Step 2: Make the Caramel Mixture
In a medium saucepan, combine the sugar, butter, evaporated milk, and a dash of salt. Cook over medium heat, stirring frequently, until the mixture comes to a full rolling boil. Once boiling, continue to boil for 30 seconds, stirring constantly to prevent scorching.
Step 3: Mix the Dry Ingredients
Remove the saucepan from heat. Immediately stir in the quick oats and dry butterscotch pudding mix. Mix until everything is fully incorporated. Let the mixture sit for a couple of minutes to cool slightly—this helps prevent the chocolate chips from fully melting.
Step 4: Add the Chocolate and Toffee
Once the mixture has cooled a bit (but is still warm), add the frozen chocolate chips and toffee chips. Gently fold them in with a spatula or wooden spoon. Don’t overmix—if you do, the chocolate will melt too much and lose that nice chip texture.
Step 5: Form the Cookies
Using a cookie scoop or large spoon, drop spoonfuls of the mixture onto your prepared parchment paper. Leave a little space between them, though they won’t spread much.
Immediately sprinkle a pinch of sea salt on top of each cookie while they’re still warm to get that delicious salted caramel flavor.
Step 6: Let Them Set
Allow the cookies to set at room temperature for at least 15 to 30 minutes, or until they are firm and easy to handle. You can also refrigerate them for faster setting.
Tips & Variations:
- Want extra crunch? Add chopped pecans or walnuts.
- No butterscotch pudding? Try vanilla pudding and a handful of butterscotch chips instead.
- Make it festive by topping with colored sprinkles or drizzling melted white chocolate.
Storage:
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life.
- These cookies also freeze well—just layer them with parchment paper in a freezer-safe container.