My grandma baked no-bake cookies so frequently that she was never seen with the recipe in front of her. This recipe, which I got from a nearby nursing home, is so simple that my 9-year-old daughter can make them, and you can adjust the flavor to suit your preferences. So that we don’t have to store a half-can of evaporated milk, I usually prepare 2 batches. Butterscotch pudding or chocolate fudge are used to create some of our favorite flavors.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 2 cups white sugar
- ¾ cup butter
- ½ (12 ounce) can evaporated milk
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 3 ½ cups quick-cooking oats
Instructions
- In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 111 mg |
| Sugars | 20 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Not a fan. Didn’t like the consistency.
The recipe didn’t work for us. It wouldn’t set-up. I guess I should have read the other reviews to revise the recipe.
This is a delicious cookie. I used 1-1/2 cups sugar (instead of 2), I added a cup of chopped walnuts and drizzled it with almond bark. My family and co-workers absolutely loved them!
I have tried this recipe. the only problem is that mine turned soft and wont harden can someone please advise me pretty please
I cut the sugar in half and the butter down to half a cup, I also used regular oats; i doubled the recipe though to usethe full can of evap. milk. I boiled the sugar, butter, milk, and pudding mix on my stove as well. I’d planned to use these as lactation cookies, added 1/2 c. ground flaxseed meal and 1/2 c. brewer’s yeast, but even with those added (plus 1/2 c. ground coconut), I find the cookies too sweet and quite soft – I prefer my no bake cookies firmly set up. If I use this recipe again, I am decreasing the butter to 1/4 cup, and using a sugar-free pudding mix, plus adding peanut butter. I am giving the recipe 3 stars because it was just ok, not great. But my kids will help me eat them.
Easy,easy,easy! Used vanilla pudding added rum extract and some nutmeg for an eggnog flavor! It worked. Also upped the oatmeal to 4 cups.
I made these as directed but they just weren’t very good.
THEY WERE REALLY GOOD… EASY TO MAKE WITH KIDS THE ONLY PROBLEM I HAD WAS I HAD TO ADD EXTRA OATMEAL TO GET THEM TO SET RIGHT… BUT AFTER I ADDED THE EXTRA OATMEAL THEY WERE SUPER YUMMY
I was looking for a way to use up a box of butterscotch pudding mix and came across this recipe. I cut the sugar to 1 1/2 cups, butter to 1/2 cup, used 1/2 cup skim milk instead of evaporated (didn’t have any), added 1/2 cup shredded coconut and 1/2 pkg butterscotch chips after everything else was mixed. They were not runny or pasty and set up nicely. I managed to get 24 good sized cookies and even though they are sweet they are good!
Great recipe but only once tweaked it: 2 cups white sugar, 1/2 cup butter, 1 small pkg butterscotch instant pudding, 1/2 cup evap. milk, 4 cups large flake oats. Cooked on stovetop.
I add a little dollop (or two) of creamy peanut butter to the finished product to make it even more yummy!
It seems that most people who are successful with this recipe have changed it to some degree. After following the recipe exactly I had an unacceptable result. I am going to try it once more using some of the suggestions in the reviews. Cut the butter and sugar, add more oats or other dry ingredients as needed to get the firm dough required for the cookies to set up. If I get it to work, I’ll add a custom version of the recipe. If you followed these ingredients but changed it to low fat, sugar substitute, etc. then it would be nice to share exactly what you did for others to follow. Because that changed everything about the recipe. That change used the IDEA of it but not the details of it. It;s really a new recipe at that point.
Good and easy cookies! I made mine with chocolate instant pudding. I only rated these four stars because I cut back the sugar to 1 1/2 cups, and the butter to 1/2 cup, and cannot imagine 2 cups of sugar in these! I love sweet treats and even with the sugar cut back these are just about as sweet as I could tolerate. Mine set up perfectly.
these were awesome the pudding makes them so moist. one review said they were like brownies and they were right. i only had 3 cups of oats left so i changed it just a little i used 1 cup suger 1 stick of butter 1 5oz can of milk and 1 pack of chocolate pudding. my 3 year old did most of the work. next time i might put some almonds and marshmellow for rocky road or peanut butter chips. we ALL love these cookies!!!!
This recipe is a new staple for us! I love it! I did adjust the portions based on a few reviews and wanted to cut down on fat – I used 1 stick of butter (1/2 cup), 2/3 cup of sugar. They turned out so yummy, and not sure if the reduction in butter made them less gooey but mine sat fine. Not sure where they get 48 servings though, I made 24 rounded tablespoons and they turned out great! Thanks for sharing!
I made these with the chocolate fudge pudding. They’re WAY too sweet, and I love sweet treats! I would cut the sugar down or just put in cocoa powder (unsweetened) other’s have already recommended. I skimmed the reviews and didn’t catch that. If I make them again I will cut down on the sugar and use unsweetened cocoa.
this tasted GREAT!!! everyone that can over to my house loved them. But instead of making a bunch of cookies out of them i lined a 13” by 9” cake pan with wax paper and put the “batter” into that needless to say it didnt harden but they stayed moist and very gooey…and they still tased great!
This was an easy recipe to make. My cookies did “set” after awhile but it took longer than the time specified in the recipe. We are able to pick them up but they are sticky. I’m not sure if I boiled the liquid long enough. Our microwave is smaller and it took longer to bring the liquid to a boil and then the door is frosted and it’s hard to look w/o opening door to see if boiling or not. Next time I may try making on stove top as others have done. Used vanilla pudding mix and it had a good taste but very sweet!
Original recipe is confusing as far as evaporated milk goes. 1/2 can (12oz) means 6oz, so maybe that’s why others had problems with the cookies setting. I read it wrong the first time too and almost dumped in the whole can. I used 6 oz and they were not too moist at all, actually almost too dry. They didn’t set on their own so I popped them in the oven at 400 for 7 min. I had no parchment paper so I just sprayed the cookie sheet with PAM and it worked fine. Any longer than 7 min though and they burned (oops). I also used splenda, fat-free/sugar-free pudding, and fat-free evap. milk. Will try to experiment with butter substitute next time.
Great Recipe! Based on other reviews, I did lessen the amount of sugar and I cooked it on the stove rather than the microwave. I also used Pistachio instant pudding and reduced the amount of oats and added 1 cup of coconut. I brought them into work because my co-workers are my recipe guinea pigs…they loved them! Thank you!!!
Mine never set up, and were a gooey mess. Taste was too sweet.