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T&T Butterscotch Oatmeal No-Bake Cookies




Source of Recipe


Posted by LuAnn for CNC. Adapted from "The 50 Best Oatmeal Cookies in the World" cookbook by H. and L. Zisman, 1994.


Recipe Introduction


These melt-in-your mouth treasts taste like they’ve come a candy shop! For variation, substitute an equal amount of sweetened flaked coconut for up to half of the oats. - LuAnn


List of Ingredients




2 cups sugar
6 ounces butter or margarine
2/3 cup evaporated milk
1 (3 1/4-ounce) package butterscotch pudding mix (cook and serve variety, NOT instant)
3 1/2 cups quick-cooking oats (uncooked)
1 teaspoon vanilla extract
3/4 cup chopped pecans

Recipe



1. In a medium saucepan, combine the sugar, butter and milk; bring to a rolling boil over medium-high heat, stirring frequently.

2. Remove the saucepan from the stove; stir in the butterscotch pudding mix, oatmeal, vanilla and nuts; let the mixture cool for about 15 minutes.

3. Drop the cooled mixture by rounded teaspoonfuls onto wax paper; and cool completely. Store the cookies in an airtight container between sheets of wax paper.

Yield: 5 Dozen small Cookies