In a medium bowl, mix together the peanut butter, honey, and vanilla extract until smooth and fully combined.

Blend the old-fashioned oats in a blender or food processor until they turn into a fine oat flour.

Add the blended oats, protein powder, cinnamon, and a pinch of salt to the peanut butter mixture. Stir until a thick, slightly dry dough forms.

Slowly mix in the milk, a little at a time, until the dough becomes soft and pliable.

Fold in the semi-sweet chocolate chips, white chocolate chips, and butterscotch chips.

Using a 2-tablespoon cookie scoop, portion the dough and roll each scoop between your hands to smooth into balls.

Place the cookie dough balls onto a tray and freeze for 30–45 minutes, until firm.

Melt the chocolate for coating until smooth.

Dip each frozen dough ball into the melted chocolate, letting any excess drip off, then place back into the fridge to set for about 15 minutes.

Enjoy fresh, or store in a chilled environment for up to 14 days.