Saturday, June 03, 2006
Look, Ma! No peanuts!
Unbaked Caramel Cookies
Better Homes and Gardens Cookies and Candies Copyright 1966
In a large saucepan, combine 2 cups granulated sugar, ¾ cup butter or margarine and one 6-ounce can (2/3 cup) evaporated milk. Bring mixture to a rolling boil, stirring frequently. Remove from heat and add one 3 5/8-ounce or 4-ounce package instant butterscotch pudding mix and 3 ½ cups quick-cooking rolled oats; mix together thoroughly. Cool 15 minutes; drop dough from teaspoon onto waxed paper-lined tray.
These take a while to firm up - I stored them in the refrigerator.
Makes about 5 dozen.
The boiled cookie recipe I see most often (and the one my mother has always made) contains chocolate and peanut butter. Since we are nut-free due to my son's peanut allergy, I decided to try this recipe which doesn't contain any nuts or peanuts. For some reason, I had two boxes of instant butterscotch pudding in the cupboard and I still had quick oats in there from a hubby screw-up so that made this recipe even more enticing. Do I even need to mention the benefit of not having to turn on the oven? I loved not having to run the oven.
These were definitely extremely sweet but I thought they were extremely good too. It's hard to eat more than one at a time, but it isn't hard to keep coming back for another one every couple of hours. I'm definitely going to make these again. I may add them to my Christmas treat list.
This cookbook is another one of my yard sale finds. I think I paid an entire 50 cents for this beauty but it was well worth it, even though the pages have started to come loose. I love old cookbooks.
Question of the Day: Do you have any no-bake cookies suggestions for me?