Design Eat Repeat

0 In a food processor, pulse quick oats ([adjustable]1 cup[/adjustable]) until it is ground into a fine powder. Pour into a large mixing bowl.
1 Add in all-natural peanut butter ([adjustable]½ cup), vanilla extract (1 teaspoon), honey (1 tablespoon), plain light yogurt (¼ cup), and salt (⅛ teaspoon[/adjustable]) and stir by hand until incorporated.
2 Add in butterscotch chips ([adjustable]¼ cup[/adjustable]) and continue to mix by hand.
3 In a food processor, pulse lightly salted almonds ([adjustable]¼ cup[/adjustable]) into a fine powder. Pour into a small bowl (this is for rolling the cookies in).
4 Scoop cookie dough and roll into 1 tablespoon sized balls. Roll each ball in ground almonds.
5 Place on cookie sheet and slightly flatten the tops of each cookie.
6 Bake at 350℉ for 10 minutes. Immediately after baking, lightly press an almond on top of each cookie. Allow cookies to cool on hot pan for 10-15 minutes. Remove from tray and store for up to 3 days in an airtight container in the refrigerator until serving. If you do not plan to enjoy them within 3 days, place in freezer.