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Butterscotch No-Bake Cookies

Total Time

Prep: 20 min. + standing


about 3 dozen

More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. —Andrea Price, Grafton, Wisconsin
Butterscotch No-Bake Cookies Recipe photo by Taste of Home
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  • 2 cups sugar
  • 3/4 cup butter, cubed
  • 1 can (5 ounces) evaporated milk
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 3-1/2 cups old-fashioned oats
  • 3/4 cup butterscotch chips
  • 1/2 cup chopped pecans


  1. In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

Butterscotch No-Bake Cookie Tips

How should you store Butterscotch No-Bake Cookies?

Like other no-bake cookies, this butterscotch version should last up to a week in an airtight container. To keep them from sticking together, place a sheet of waxed paper between each layer.

Can you use different types of oats in Butterscotch No-Bake Cookies?

You can swap the old-fashioned oats for quick-cooking oats, like we do in these Cherry No-Bake Cookies, but there will be a difference in size and texture.

What are some variations or substitutions I can make in Butterscotch No-Bake Cookies?

To make a chocolate variation, use chocolate pudding mix and semisweet chocolate chips instead of the butterscotch ones. If you love chocolate and peanut butter together, try these Chocolate Peanut Butter No-Bake Cookies instead!

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 cookie: 150 calories, 7g fat (4g saturated fat), 11mg cholesterol, 77mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 2g protein.

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