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A stack of homemade no-bake oatmeal cookies made with chewy quick oats, rich caramel, melted butterscotch chips, and chocolate chips, arranged on parchment paper. The cookies have a glossy golden-brown finish with visible chocolate and toffee pieces, photographed in warm natural light on a rustic wooden table for a cozy homemade dessert presentation.

no-bake caramel cookies

Chewy no-bake oatmeal cookies coated in a glossy caramel made from sugar, butter, and evaporated milk, then loaded with butterscotch chips, chocolate chips, and optional toffee bits. Ready in minutes with no oven required.
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Prep Time 10 minutes
Cook Time 5 minutes
30 minutes
Total Time 45 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • ¾ cup butter 1½ sticks
  • ⅔ cup evaporated milk
  • 3 cups quick-cooking oats
  • 1 cup butterscotch chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup toffee bits optional
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Medium saucepan, baking sheets, parchment paper, spoon or cookie scoop

Method
 

  1. Line two baking sheets with parchment paper.
  2. In a medium saucepan over medium heat, combine sugar, butter, and evaporated milk. Stir until butter melts.
  3. Bring to a rolling boil and boil exactly 2 minutes without stirring.
  4. Remove from heat. Stir in oats, butterscotch chips, chocolate chips, toffee bits (if using), vanilla, and salt until coated.
  5. Drop spoonfuls onto prepared parchment.
  6. Let sit at room temperature 20–30 minutes until firm and set. Store in an airtight container.

Notes

Boil for exactly 2 minutes for proper setting. Work quickly once the oats and chips are added. Quick-cooking oats give the classic texture. Cookies keep well at room temperature or in the refrigerator and freeze successfully.