Pudding No Bake Cookies

2 1/4 cups sugar
2 TBSP butter (or margarine) yes only 2
6 oz. evaporated milk
4 oz. butterscotch instant pudding (the small box)
3 1/2 cups oats

Chocolate version: use peanut butter instead of butter, and use chocolate pudding instead of butterscotch.

LOW-CAL version: use sugar free-fat-free pudding and fat-free evaporated milk.


Combine sugar, butter, milk, and pudding mix in a heavy saucepan. Bring to a boil. Remove from heat. Stir in oats. Cool for 15 minutes. Drop by spoonfuls onto wax paper.

I put them in the fridge for a few minutes or let them sit on the counter for several minutes until hardened in cookie form.

*recipe from My Little Gems