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Ingredients
- 2 c. sugar
- 3/4 c. butter
- 1 (5 oz.) can evaporated milk
- 1 box instant butterscotch pudding
- 1/3 c. crunchy peanut butter
- 3 1/2 c. quick oatmeal
Method
- Combine sugar, butter and milk; bring to boil.
- Boil for 2 minutes until soft ball forms.
- Remove from heat.
- Add pudding mix (dry) and peanut butter.
- Stir until dissolved.
- Stir in oatmeal and mix well.
- Drop by teaspoon onto waxed paper and allow to cool until firm, about 30 cookies.