Why didn't my cookies set properly?

The most common reason is not boiling the sugar mixture long enough. Make sure to bring it to a full rolling boil and time exactly one minute of boiling. Also, avoid making these on very humid days as moisture in the air can affect setting.

Can I use quick oats instead of old-fashioned oats?

While you can substitute quick oats, the texture will be different. Quick oats absorb more moisture and create a denser, less chewy cookie. For the best texture, stick with old-fashioned rolled oats.

My mixture hardened before I could form all the cookies. What happened?

This happens when the mixture cools too quickly. If this occurs, try gently reheating the mixture over low heat with a splash of evaporated milk until it becomes workable again.

Can I make these without coconut?

Absolutely! Simply omit the coconut and add an extra 1/2 cup of oats to maintain the right consistency. You could also substitute with chopped nuts or even crushed cornflakes for texture.

No-Bake Butterscotch Cookies Recipe

Name: No-Bake Butterscotch Cookies Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: Main Ingredients; 1 ½ cups sugar; ½ cup salted butter; ⅔ cup evaporated milk; 1 cup butterscotch chips; 3 ½ cups old-fashioned oats; ½ cup shredded sweetened coconut

Description

No-Bake Butterscotch Cookies are deliciously chewy, sweet treats made with butterscotch chips, oats, and coconut. These cookies come together quickly on the stovetop without an oven, making them perfect for a quick dessert or festive snack. Just a few pantry staples and 20 minutes are all you need for a nostalgic, crowd-pleasing treat!

Ingredients

Units Scale

Main Ingredients
1 1/2 cups sugar
1/2 cup salted butter
2/3 cup evaporated milk
1 cup butterscotch chips
3 1/2 cups old-fashioned oats
1/2 cup shredded sweetened coconut

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Instructions

Prepare the Base – In a medium saucepan, combine sugar, salted butter, and evaporated milk. Place over medium-high heat and bring to a boil, stirring constantly to dissolve the sugar and avoid burning.
Boil and Melt – Once boiling, continue to stir and let the mixture cook for exactly 1 minute, maintaining a gentle but steady boil for proper consistency.
Add Butterscotch Chips – Remove the pan from the heat. Immediately stir in the butterscotch chips until they are fully melted and the mixture is smooth.
Add Oats and Coconut – Stir in the old-fashioned oats and shredded sweetened coconut until all ingredients are evenly combined and coated with the butterscotch mixture.
Shape Cookies – Allow the mixture to cool for about 5 minutes to firm up slightly. Using a teaspoon, drop spoonfuls of the cookie mixture onto a sheet of wax or parchment paper, spacing them apart so they don’t stick together.
Let Set – Leave the cookies at room temperature for 2 to 3 hours to fully set and cool before serving or storing.

Notes

Store in an airtight container at room temperature for up to one week.
You can use quick oats instead of old-fashioned oats for a softer texture.
Line your baking sheet with wax or parchment paper to prevent sticking.
Add a pinch of salt or vanilla extract for added flavor, if desired.

Nutrition

Serving Size: 1 cookie (approx. 1g)
Calories: 183kcal
Sugar: 19g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 12mg