2 c. sugar
3/4 c. (1 1/2 sticks) butter
1 can (5 1/3 oz.) evaporated milk (2/3 c.)
1 pkg. (4 oz.) instant butterscotch pudding & pie filling mix
3 1/2 c. quick cooking oats

In large pan, combine sugar, butter and evaporated milk. Bring mixture to boil, stirring frequently.

Remove pan from heat and add instant pudding mix and oats. Mix well and cool 15 minutes. Drop by teaspoonfuls onto wax paper. Let cookies cool. Store in covered container in refrigerator. Makes about 5 dozen.