Are you a fan of no-bake cookies? I am! I love easy. The hardest part is waiting for these No Bake Butterscotch Cookies to harden up so I can enjoy them. These cookies are for all of you that are crazy about butterscotch.
They are chewy and sweet! I can only handle one or two at a time because they are so sweet – at least to my tastebuds. I love eating mine with a cup of coffee.
Any recipe that I can make without heating up the house by turning on the kitchen, I’m all about! These cookies don’t require an oven, just some time in the fridge to set.
Generally, no bake desserts are easier to clean up than traditional desserts, and for that, I’m also super thankful!
I have a chocolate version of these no-bake cookies that are equally amazing and you’ve gotta try them out if these Butterscotch Cookies are right up your alley!
You might also like these Pecan Pie Balls, Potato Chip Cookies, Peanut Butter Cookies, Pineapple Oatmeal Scotchies or Cream Cheese Cookie Recipe.
Why You’ll Love These Butterscotch Cookies
- You can make 2 dozen butterscotch no bake cookies in 20 minutes
- Super fast and easy recipe to follow
- Great for parties, celebrations, and special occasions
- Fun way to get kids in the kitchen
- Only need 6 common ingredients
Ingredients
- Sugar
- Butter
- Evaporated Milk
- Quick Oats
- Butterscotch Chips
- Shredded Coconut
How to Make the Best Butterscotch No Bake Cookies
- Step One: Add sugar, butter and evaporated milk to a saucepan. Bring to a boil. Boil for 1 minute, stirring constantly.
- Step Two: Remove from heat and stir in butterscotch chips. Stir in oats and coconut.
- Step Three: Let cool for 5 to 10 minutes. Drop by teaspoonful onto a piece of wax paper. Let cool for several hours before enjoying these decadent and delicious Butterscotch No Bake Cookies.
Equipment Needed
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What To Serve With These Sweet and Chewy Cookies
- A nice hot mug filled with this Butterscotch Steamer
- Apple Butterscotch Buns
- Maple Coffee Milkshake
- Cinnamon Roll Coffee Milkshake
- Dulce de Leche Coffee Milkshake
- Reese Coffee Milkshake
- Butterscotch Bars
Helpful Tips and Tricks
- Don’t open the door multiple times to check on your cookies, just set them and forget them- until they’ve had enough time, then you can devour them!
- I suggest sticking to quick oats, as they’ll absorb the ingredients easiest.
- The shredded coconut helps give the perfect texture but the flavor isn’t too overpowering that it would take over the butterscotch flavor. In fact, it compliments it nicely, so try to use it if you can.
- You can double this recipe, just make sure you have enough wax paper and containers to store the extra cookies in.
Recipe Variations and Substitutions
- Not a fan of butterscotch? Try using milk chocolate chips, white chocolate chips, dark chocolate chips, etc. instead! Play with the flavors of whatever chips you have on hand to find your new favorite recipe.
- Add a dollop of Nutella or another flavored spread to add another flavor to these no bake cookies flavor profile.
- Feel free to add in any extras. Some people like to add some protein powder or even small melted candies to enhance the flavors.
- You can swap out the white granulated sugar for a healthier sugar alternative like honey, pure maple syrup, agave nectar, or monk fruit sweetener. If you have a different sugar alternative preference, feel free to try that out, just make sure it comes to a boil and melts with all of the other ingredients.
Storage Instructions
These Butterscotch Cookies never last long in my house. But, if you need to store yours, I suggest storing them in an airtight container with wax paper separating the layers. You want to do this so the cookies don’t start sticking together.
I prefer to store my cookies in a container in the refrigerator so they stay nice and fresh.
They should keep for up to a week or so, but they’re best when you first make them!
Can I Freeze?
Absolutely! I love making an extra batch or two of these no-bake cookies and freezing some for later.
What I suggest you do is, line a baking sheet with wax paper or parchment paper and then place your cookies on the sheet. You may have to do this in batches, depending on how many cookies you want to freeze because you don’t want them overlapping or touching.
Once they’re on the lined sheet, toss the sheet pan in the freezer for 2 hours so they get frozen hard. After they’re solid, remove them from the sheet and transfer them to a freezer-safe container or zip-top bag that’s freezer-safe, so you don’t have to worry about them all clumping and freezing together in a big lump in the freezer.
These cookies should keep for up to 3 months if properly stored in the freezer.
Why Are My No Bake Butterscotch Cookies Gooey?
The most common reason that this happens is that you didn’t let the ingredients boil long enough, or didn’t even get them to boil even if all of the ingredients melt.
It’s important that it gets to the boiling point so they will set properly.
How Do You Get No Bake Cookies To Harden?
If you’re having trouble getting your butterscotch cookies to harden and set properly, you really need to put them back in the refrigerator for a longer period of time.
I know it can be tempting to open the refrigerator door to check on them, but each time you do that, you’re changing the temperature and making it harder for the cookies to set up correctly.
And believe me, I know how hard it is to wait for these addictively delicious cookies to finish setting. It’s all I can do to stop myself from trying to eat them all before they’ve had the proper amount of time in the refrigerator to cool and set up.
More Butterscotch Recipes
- Butterscotch Pudding Cookies
- Butterscotch Pudding
- Butterscotch Sauce
- Butterscotch Blondies
- Butterscotch Cheesecake Bars
- Coconut Butterscotch Cookies
- Butterscotch Lava Cakes
You’ll also love this Peppermint Crockpot Candy.
Do you love no-bake treats?
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No-Bake Butterscotch Cookies
Ingredients
- 1 ½ cup sugar
- ½ cup salted butter
- ⅔ cup evaporated milk
- 1 cup butterscotch chips
- 3 ½ cups old-fashioned oats
- ½ cup shredded sweetened coconut
Instructions
- Add sugar, butter and evaporated milk to a saucepan. Bring to a boil on medium high. Boil for 1 minute, stirring constantly.
- Remove from heat and stir in butterscotch chips. Stir in oats and coconut.
- Let cool 5 minutes. Drop by teaspoonful onto a piece of wax paper. Let cool for 2 to 3 hours before eating.
Kitchen Tools
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Robin Kapalo says
These are ‘the bomb’!!!!!! Ohhhh so good!!!! And so simple!!!!
Thanx for sharing!!!!
Marie Truax says
Do you have to add the coconut? I’m allergic and would love to try these but the addition of coconut makes it impossible.
Stacie says
Hi Marie, You could definitely leave out the coconut and they will still taste yummy!
Kupuanani says
You could use chow mein instead of coconut for the crunch factor. They would be the same as haystack cookies then.
Kupuanani says
Chow mein noodles…
Courtney says
If you leave the coconut out, do you need to add an extra 1/2 cup of oats?
Stacie says
You don’t have to add in extra oats unless you want to.
Barbara says
Can you omit the coconut?
Stacie Vaughan says
Yes, you can. I would extra oats in its place.
Margaret Hopkins says
I made these the other day because this recipe called for coconut, and I love coconut. When the butter, sugar, and milk had boiled for the 1 minute I took it off the heat but I did add some cinnamon sugar apple slices that I got at Costco, I chopped them up into small pieces, with 1/4 cup of raisins that I plumped and 1 teaspoon of cinnamon before adding the coconut and oatmeal and chips. Oh my Goodness they are so good.