No-Bake Salted Caramel Cookies

No-Bake Salted Caramel Cookies Recipe

Ingredients:

  • 2 cups granulated sugar
  • 3/4 cup butter (1 1/2 sticks)
  • 2/3 cup evaporated milk
  • 3.4 ounces instant butterscotch pudding mix
  • 3 1/2 cups quick oats
  • Dash of salt (to taste)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup toffee chips

Instructions:

  1. Prepare the Baking Sheet:
    • Line a baking sheet with parchment paper or wax paper.
    • Measure out the oats and set them aside.
    • Place the chocolate chips in the freezer to chill.
  2. Cook the Base:
    • In a medium saucepan, combine the granulated sugar, butter, a dash of salt, and evaporated milk.
    • Stir the mixture frequently and bring it to a full rolling boil over medium heat. This means it should bubble vigorously without stopping even when stirred.
    • Allow it to boil for 30 seconds while continuing to stir.
  3. Combine Ingredients:
    • Remove the saucepan from heat.
    • Add the quick oats and the dry instant butterscotch pudding mix to the hot mixture. Stir well to combine.
    • Let the mixture sit for a few minutes to cool slightly.
  4. Add Chips:
    • Once the mixture has cooled a bit, add the chilled chocolate chips and toffee chips.
    • Gently and quickly stir to incorporate, being careful not to over-mix, as the chocolate chips will start to melt.
  5. Form the Cookies:
    • Using a spoon or a cookie scoop, drop mounds of the mixture onto the prepared baking sheet.
    • Sprinkle a small amount of sea salt over each cookie while they are still soft.
  6. Cool and Set:
    • Allow the cookies to sit at room temperature for at least 15-30 minutes to cool and set.
  7. Enjoy:
    • Once set, enjoy your delicious no-bake salted caramel cookies!

Most Popular Questions and Their Answers

  1. Can I use old-fashioned oats instead of quick oats?
    • Quick oats are preferred for texture, but you can pulse old-fashioned oats in a food processor to get a similar consistency.
  2. Can I substitute the instant butterscotch pudding mix?
    • You can use other instant pudding flavors, but butterscotch gives the best caramel flavor.
  3. Do I need to refrigerate the cookies to set them?
    • No, they will set at room temperature. Refrigerating can help speed up the process.
  4. Can I use regular milk instead of evaporated milk?
    • Evaporated milk is recommended for its creaminess and stability in boiling mixtures. Regular milk may not give the same results.
  5. What if my cookies don’t set properly?
    • Ensure you boiled the mixture for the full 30 seconds. If still too soft, refrigerate them.
  6. How long do these cookies last?
    • They can be stored in an airtight container at room temperature for up to one week.
  7. Can I freeze these cookies?
    • Yes, freeze them in a single layer on a baking sheet before transferring to a freezer bag.
  8. What’s the best way to melt the butter?
    • Cut it into small pieces and let it melt slowly with the sugar and milk over medium heat.
  9. Why do I need to chill the chocolate chips?
    • Chilling prevents them from melting completely when mixed into the hot batter.
  10. Can I use margarine instead of butter?
  • Butter is preferred for flavor, but margarine can be used if necessary.
  1. Can I add nuts to the recipe?
  • Yes, adding chopped nuts like pecans or walnuts can add extra crunch and flavor.
  1. What type of salt is best for sprinkling?
  • Sea salt or flaky salt is best for a burst of salty flavor that complements the sweetness.
  1. Can I use dairy-free substitutes?
  • Yes, use dairy-free margarine and evaporated coconut milk for a vegan version.
  1. Is it necessary to use parchment paper?
  • Parchment paper prevents sticking and makes cleanup easier.
  1. Can I reduce the sugar?
  • Reducing sugar may affect the texture, but you can experiment with slightly less.
  1. Do I need to stir continuously while boiling?
  • Yes, to prevent the mixture from burning and ensure it cooks evenly.
  1. What’s the best tool for scooping the cookies?
  • A cookie scoop ensures uniform size and shape.
  1. Can I make these cookies gluten-free?
  • Use certified gluten-free oats and ensure other ingredients are gluten-free.
  1. Can I use flavored chocolate chips?
  • Yes, you can experiment with different flavors like white chocolate or caramel chips.
  1. How do I store these cookies?
  • Store in an airtight container at room temperature, with parchment paper between layers to prevent sticking.

Achieving the perfect No-Bake Salted Caramel Cookies requires attention to detail and some insider tips. Here are 20 secrets to help you create the best cookies possible:

  1. Use High-Quality Ingredients: Choose high-quality butter, chocolate chips, and toffee chips to enhance the overall flavor of the cookies.
  2. Measure Accurately: Precise measurements are key to getting the right consistency and flavor balance.
  3. Chill the Chocolate Chips: Place the chocolate chips in the freezer before using them to prevent melting when added to the hot mixture.
  4. Full Rolling Boil: Ensure the sugar, butter, and evaporated milk mixture reaches a full rolling boil that doesn’t stop when stirred. This ensures the sugar dissolves properly and the mixture thickens.
  5. Boil for Exactly 30 Seconds: Timing is crucial. Boil the mixture for exactly 30 seconds to achieve the right texture.
  6. Cool Slightly Before Adding Chips: Let the mixture cool slightly before adding chocolate and toffee chips to prevent them from melting completely.
  7. Use Quick Oats: Quick oats absorb the mixture better and give a better texture compared to old-fashioned oats.
  8. Instant Pudding Mix: Make sure to use instant butterscotch pudding mix for the best caramel flavor and consistency.
  9. Avoid Over-Stirring: Once you add the chocolate chips and toffee chips, gently fold them into the mixture to keep some texture.
  10. Scoop Evenly: Use a cookie scoop to ensure even-sized cookies for uniform cooking and appearance.
  11. Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
  12. Sprinkle Sea Salt: Sprinkle a small amount of sea salt on top of the cookies while they are still soft for the perfect sweet and salty balance.
  13. Room Temperature Setting: Let the cookies set at room temperature. If you refrigerate them, they might become too hard.
  14. Store Properly: Store the cookies in an airtight container to keep them fresh and chewy.
  15. Don’t Skip the Butter: The fat in the butter helps bind the ingredients and adds flavor. Don’t substitute with margarine.
  16. Use a Medium Saucepan: A medium saucepan ensures even heating and prevents the mixture from burning.
  17. Keep Stirring: Stir frequently while bringing the mixture to a boil to prevent the sugar from burning and sticking to the bottom.
  18. Test the Boil: Make sure to see vigorous bubbling that doesn’t stop when stirred, indicating the mixture has reached the proper temperature.
  19. Quick Mixing: After removing from heat, mix the oats and pudding quickly but thoroughly to avoid clumps.
  20. Taste Test: Taste the mixture before forming the cookies to adjust the salt and sweetness to your preference.

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