No-Bake Tastykake-Inspired Butterscotch Oatmeal Cookies

Adapted from Cookie Sleuth

No-Bake Tastykake-Inspired Butterscotch Oatmeal Cookies

About This Recipe

Yield:8 to 12 bars
Active time:15 minutes
Total time:15 minutes, plus four hours for chilling
Special equipment:Pot, spoon for stirring, cupcake liners
This recipe appears in: No Oven Required: Tastykake-Inspired Butterscotch Oatmeal Cookies


  • 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. 1

    Set aside the peanut butter and oats in a bowl. Pre-measure for ease.

  2. 2

    Bring to a slow boil the butterscotch chips, applesauce, sugar, and milk in a pot on the stove top.

  3. 3

    Add the butterscotch, applesauce, sugar, and milk mixture to the oats and quickly fold in the peanut butter. Mix well.

  4. 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).

    Chill for 4 hours.


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