Low-Point Weight Watchers Butterscotch Oatmeal Cookies
There is something completely nostalgic about the flavor of butterscotch – and these oatmeal butterscotch cookies are the best way to enjoy it (along with scotcheroos of course)! I took our famous oatmeal cookies and added butterscotch chips it to make this oatmeal scotchies recipe! With the perfect taste and texture, they’re sure to be come a family favorite. Chewy, soft, packed with oats, and loaded with that sweet butterscotch flavor—without using a ton of WW points! 
They’re the perfect little treat when that cookie craving hits.I already know these wouldn’t last long in my kitchen! You can make these very low-point while still keeping that chewy, buttery oatmeal-cookie texture. The key is using unsweetened applesauce instead of butter/sugar and sugar-free butterscotch chips.
🍪 Low-Point Weight Watchers Butterscotch Oatmeal Cookies
Makes: 16 cookies
WW Points: approximately 1 point per cookie (depending on your current WW plan/ingredients)
Ingredients
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup unsweetened applesauce
- 1 large egg
- 2 tbsp brown sugar substitute (such as Swerve Brown)
- 2 tbsp zero-calorie granulated sweetener
- ¼ cup sugar-free butterscotch baking chips
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1–2 tbsp unsweetened almond milk, only if needed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Mix the oats, flour, cinnamon, baking soda, and salt.
- In another bowl, whisk together applesauce, egg, vanilla, brown sugar substitute, and sweetener.
- Combine the wet and dry ingredients. Fold in the butterscotch chips.
- Let the dough sit for 5 minutes so the oats absorb some moisture. If it’s too thick, add a little almond milk.
- Scoop into 16 cookies and gently flatten them.
- Bake for 10–13 minutes, until the edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes before moving them.
🔥 For the lowest possible points: use a zero-point sweetener, unsweetened applesauce, unsweetened almond milk, and sugar-free butterscotch chips. Don’t add butter or oil.
For a cookie that looks much closer to the chunky, craggy cookies in your photo, I’d actually use ⅓ cup butterscotch chips and 1¼ cups oats, while keeping the recipe around 1–2 points each depending on your WW plan.
