Ingredients:
3 cups sugar or 3 cups Splenda sugar substitute
1 (6 ounce) cans evaporated milk
12 tablespoons butter
3 1/2 cups quick oats
1 (4 ounce) packages butterscotch pudding mix
Directions:
Mix sugar or Splenda, butter, and milk in large saucepan.
Bring to boill; stir several times.
Remove pan from burner. Add pudding and oats; stir well.
Let batter cool for 15 minutes.
Drop mixture by teaspoonful onto wax paper.
Cookies will firm when coooled completely.
Enjoy!
Servings: 25-35
Time preparation: 5 min.
Time total: 10 min.