3/4 c. butter
2 c. sugar
3/4 c. evaporated milk
1 (3 3/4 oz.) pkg. instant butterscotch pudding
5 c. quick cooking oatmeal
2 c. fresh or frozen-fresh cranberries

In a large saucepan combine butter, sugar, and milk. Stir while cooking until mixture comes to a full, rolling boil. Remove from heat and stir in pudding, oatmeal and cranberries. Stir until well blended. Cook 15 minutes, then drop by teaspoonful onto wax paper. Let stand several hours, before packing into an air-tight container. Makes 4 dozen.