No Bake Chocolate Butterscotch Cookies

My second recipe in No Bake Desserts series is a guilt free chocolate butterscotch cookies. This is a guilt free and healthier dessert. Off course, too much of anything is not that healthy though :) Chocolate, butterscotch, peanut butter and oats makes this a great treat for sudden sweet cravings and also a light snack.

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I could not take pictures today as it was raining on and off. I shall post pictures tomorrow or in couple of days. I am already late posting my recipes for this series and I wanted to get it done before my fellow bloggers start their week 4 of this month’s marathon. This is an iPhone picture and will try to upload better pictures very soon.

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These days I am going through a photographer’s block and am not at all motivated to take any pictures. I hope I come out of it very soon. I clicked a few before finishing off all the cookies. I have deleted the iPhone picture and these are the updated photos.

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Inspired by: Food Network
Total Time: 25 minutes
Preparation: 5 minutes
Cooking: 5 minutes
Yields: 10 (depends on the size)

Ingredients:

  • 1 ½ cups Old Fashioned Oats
  • ½ cup Peanut Butter
  • ¼ cup Semi Sweet Chocolate Morsels
  • ¼ cup Dark Chocolate Morsels (can use bittersweet chocolate morsels)
  • ¼ cup Butterscotch Morsels + more for sprinkling (I used about 4-5 morsels per cookie)
  • ¼ tsp. Salt
  • 1 tbsp. Butter, melted

Preparation:

  • Line a baking sheet with wax paper.
  • Take all the ingredients in a saucepan.
  • Cook on medium heat to melt the chocolate. Once the chocolate morsels/chips melt, about 5 minutes, turn off the heat.
  • With a ice-cream scoop, scoop the mixture on to a cookie sheet and sprinkle some butterscotch morsels. Or take a scoop of mixture in a clean hand, add butterscotch morsels, shape it into a ball and slightly press to flatten it. Place on the cookie sheet.
  • Cover the cookie sheet with aluminum foil or saran wrap, place the cookies sheet in the freezer and freeze for 15 minutes.
  • Store in the refrigerator in an airtight container for upto a week.

Note:

  • Can use chocolate chips and butterscotch chips instead of morsels.
  • Butterscotch morsels/chips can be replace with toffee bites.
  • I used old fashioned oats as is. Felt pulsing the oats for a second in the food processor would have been even better. Do not pulse for too long though.
  • I used an ice-cream scoop to make the cookies and felt that is a decent size, which is about ¼ – ⅙ cup. I would not recommend making it bigger than this. However, slightly small cookie would be just perfect for portion control.

This day in 2011: Coconut Garlic Powder

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#67

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