Ingredients for Butterscotch No Bakes
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup evaporated milk
- 1 cup butterscotch chips
- 3 cups quick-cooking rolled oats
- 1 cup flaked coconut
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How to Make Butterscotch No Bakes
- Line a baking sheet with parchment paper (parchment is preferable to waxed paper for easier cleanup).
- In a medium saucepan, combine the granulated sugar, unsalted butter, and evaporated milk.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Boil for exactly 1 minute, continuing to stir.
- Remove the saucepan from the heat and immediately stir in the butterscotch chips.
- Stir until the butterscotch chips are completely melted and the mixture is smooth.
- Stir in the rolled oats and shredded coconut. Mix thoroughly until everything is well combined.
- Let the mixture cool for 5-10 minutes, or until slightly thickened. This prevents the cookies from spreading too much.
- Drop rounded teaspoonfuls of the mixture onto the prepared baking sheet, leaving some space between each cookie.
- Refrigerate for at least 1 hour, or until the cookies are firm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
10g
Carbs
3g