Line a long strip of foil, wax paper, or parchment on the counter where you’ll drop cookies. Have a cookie scoop or tablespoon ready.

In a medium heavy-bottomed pot over medium heat, combine the butter, evaporated milk, and granulated sugar. Stir occasionally until the sugar dissolves and the butter melts.

Increase heat so the mixture reaches a full rolling boil. Boil for exactly 1 minute while stirring gently.

Remove the pot from the heat and stir in the white chocolate chips until they melt. Then fold in the vanilla extract and a pinch of salt.

Add half the oats and stir to combine. Sprinkle the dry vanilla pudding mix and fold it in until evenly distributed.

Add the remaining oats and stir until the mixture is thick enough to hold its shape when scooped. Adjust with more oats if too loose.

Use a cookie scoop or tablespoon to drop even mounds onto prepared foil or parchment. Let set at room temperature for about 30–45 minutes until firm.