No-Bake Tastykake-Inspired Butterscotch Oatmeal Cookies Recipe

• 1 cup rolled, quick-cooking oats (not instant or old-fashioned)
• 1 cup of butterscotch chips (I used Nestle Tollhouse Butterscotch Morsels)
• 1 / 4 cup of white sugar
• 1 /4 cup of almond milk ("regular" or soy milk is also fine)
• 1 /4 cup of unsweetened applesauce
• 1 /2 cup of peanut butter

1. Set aside the peanut butter and oats in a bowl. Pre-measure for ease.
2. Bring to a slow boil the butterscotch chips, applesauce, sugar, and milk in a pot on the stove top.
3. Add the butterscotch, applesauce, sugar, and milk mixture to the oats and quickly fold in the peanut butter. Mix well.
4. Spoon mixture into 8 to 12 cupcake liners. (The original recipe suggests an 8x8 pan, but given the stickiness of the bars, I think the individual liners work better).
5. Chill for 4 hours.

rolled, butterscotch chips, white sugar, almond milk, unsweetened applesauce, peanut butter

Taken from www.seriouseats.com/recipes/2010/08/no-bake-butterscotch-oatmeal-cookies.html (may not work)