There’s no question that the holidays are a busy time of year. And between school concerts, parties, shopping and visits from family, even the calmest, most collected parent can start to get a little frazzled.
That’s why I depend on a number of holiday sanity savers to get me through the Christmas season stress-free and ready to celebrate.
From foolproof holiday sweets to streamlined shopping done online, the holidays don’t have to feel hurried!
One of my family’s favourite quick and easy holiday treats is my famous No Bake Oatmeal Butterscotch Haystack Cookies.
My oldest son insists that I make them every Christmas. Friends and extended family will gobble them up when they’re on a tray of assorted cookies.
And, I must admit, I love the little morsels of butterscotch goodness too!
These oatmeal butterscotch haystacks are one of those holiday treats that really have it all. They’re quick to make. They’re foolproof. They’re everybody’s favourite cookie after one bite.
And, best of all, they keep for weeks in the freezer and thaw in just minutes when needed!
I always keep a few batches of my oatmeal butterscotch cookies in the freezer during the holidays, along with some of my other favourite goodies, so that I can pull them out for unexpected guests or even whip up a quick care package for a friend.
Tucked inside a festive cookie tin tied with a pretty ribbon, these haystack cookies are an instant gift that’s sure to be appreciated. Add a bag of gourmet coffee for the perfect accompaniment!
I do have a few holiday recipes that take a little more time and effort. But over the years, I’ve realized that most people enjoy my quick and easy goodies just as much.
And focusing on those tried and true favourites I can whip up in minutes means more time for holiday fun!
Give these oatmeal butterscotch cookies a try and see if they become one of your family’s new favourites too. Considering how easy they are to make, you won’t mind a bit when everyone requests them!
- 1/2 cup butter
- 2 cups sugar
- 2/3 cup evaporated milk
- 1 cup butterscotch chips
- 3 1/2 cups quick cooking rolled oats
- 1/2 cup coconut
- Combine butter, sugar and evaporated milk in medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and boils for one minute.
- Remove from heat and stir in butterscotch chips until fully melted.
- Stir in oats and coconut until fully combined.
- Drop by teaspoonfuls onto cookie sheets lined with parchment paper. Let cool until hardened.
- Store in covered container in fridge or freezer.
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Nutrition Information:Yield: 40 Serving Size: 40 Servings
Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 30mgCarbohydrates: 19gFiber: 1gSugar: 14gProtein: 1g