Our family fell in love with these no-bake cookies many summers ago when my mom (grandma to my kiddos) brought them to share at a waterslide park during a family reunion. She didn't have a name for them, so we named them Grandma's Grand Goodies! Unlike other no-bakes, these have a delicious butterscotch flavor, and taste amazing all summer long. We make them with a mini cookie scoop so you can eat one in a single bite. We also love them cold, so after eating a bunch warm, will refrigerate the rest. So easy to make, your kiddos can easily help!
Grandma's Grand Goodies
Makes 4 dozen
2 cups sugar
3/4 cup butter
1/2 cup (4 oz.) evaporated milk
1 (3 oz.) package butterscotch instant pudding
3 1/2 cups quick oats
In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a rolling boil, stirring frequently. Remove from the heat and add butterscotch pudding mix and oatmeal; stir until combined. Allow to cool a few minutes, then scoop onto parchment paper with a mini cookie scoop.
Variations: You can use any flavor instant pudding to change the cookie flavor. You can add mix-ins after stirring in pudding and oats. Add 1 cup of any of the following: butterscotch chips, nuts, coconut, or chocolate chips.
Gather your ingredients. You will need butter, evaporated milk, sugar, butterscotch instant pudding, and quick oats.
In a large saucepan, combine 2 cups sugar, 3/4 cup butter, and 1/2 cup evaporated milk.
Bring to a rolling boil, stirring frequently.
Remove from the heat and add the (3 oz.) package butterscotch instant pudding. Stir to combine.
Pour in 3 1/2 cups quick oats.
Stir until oats are evenly covered. Allow to cool a few minutes.
Using a miniature cookie scoop (you can find one here) or a regular one for bigger cookies; drop warm cookies onto parchment paper.
Allow to cool, then pop a few in and enjoy! Just a few simple ingredients, and no baking. It doesn't get much easier than this!
They will become a favorite in your house too. Take them to your next picnic or barbecue, and watch them disappear!
Recipe Source: Recipe adapted from Lion House Bakery